Easy Homemade Ricotta Cheese

1/2 gallon whole milk

1 cup heavy cream (optional, but good)

1/2 teaspoon salt

3 tablespoons White Balsamic Vinegar of your choice*

Place a cheesecloth or coffee filter in a sieve over a 3 quart or larger bowl.  Bring the milk, cream and salt just to a boil.  Pull off the heat and immediately add the vinegar.  Stir gently for a couple of seconds and then let sit about 5 minutes.  Stir again and then carefully pour the mixture into the sieve.  Let the curds drain until you get your desired consistency, from 5 to 20 minutes.  Use immediately while warm or place in a container, cover it, and put it in the refrigerator.

Ricotta will keep for up to 1 week.

We use the ricotta as a spread for appetizers, in lasagna and on waffles with a warm berry compote.

*Our favorite vinegars so far are Pomegranate Quince, Oregano and Cascadian Wild Raspberry, but any white balsamic will work.


Emerald Coast Olive Oil

13575 Panama City Beach Pkwy, Panama City Beach, FL  3241


34940 Emerald Coast Pkwy, #187, Destin FL  32541


10-6 Monday-Saturday

11-5 Sunday

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