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Fresh Whole Milk Ricotta

In Italian, ricotta is translated as “re-cooked,” referring to the fact that it is traditionally made with the leftover whey from cheesemaking. While most of us don’t make cheese at home, you can make your own fresh ricotta with whole milk. Because ricotta is only as good as the milk used to make it, always use the freshest and best quality milk you can find

What You'll Need:

1 half gallon Snowville Creamery Whole Milk

1/4 cup Apple Cider Vinegar, White Vinegar, or Lemon Juice

Salt to taste

1 heavy non-reactive pot w/ lid (at least 4 quarts)

Candy themometer

Wooden spoon



Slotted spoon

Line colander with layers of cheesecloth, allowing excess to hang over the rim. Wet cheesecloth and conform to the colander.


Pour milk into pot and heat to 185 ºF, stirring gently. Once the milk has reached 185 ºF, add the vinegar or lemon juice and stir. Return milk to 185 ºF, cover the pot and remove from heat. Let stand for 15 minutes.


You will notice a definite separation of curds and whey. Using a slotted spoon, gently transfer the curds to the cheesecloth-lined colander. Tie ends of the cheesecloth and hang for 15-30 minutes, depending on how moist you want your ricotta.

Use ricotta in your favorite sweet or savory recipes. Drizzle with honey and walnuts; enjoy with quality extra virgin olive oil, coarse salt, and black pepper; as an accompaniment to preserves; or as garnish for pasta dishes.

Submitted by Tricia Wheeler - Edible Columbus

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