Fresh Ricotta by Stephanie Alexandre

July 23, 2020

Presented by:


  • 1 Gallon Alexandre 6% Milk (or 1 gallon regular whole milk + one cup whipping cream)
  • ½ Cup Organic White Vinegar
  • 1 tsp fine Himalayan Sea Salt


  1. Pour milk in a large saucepan over medium heat, stirring constantly until temperature reaches 180°-200°F. 
  2. Remove from heat and stir in vinegar and salt.
  3. Let stand until the curds and whey have separated, about 2-3 hours.
  4. Line a strainer or colander with a few layers of fine cheesecloth and place it over a bowl or pot to catch the whey.
  5. Pour mixture through cheesecloth and let drain until no more liquid drips through bottom of strainer.  This usually takes about 1 hour.  If you can leave it for 2 hours, it will get even firmer. It will also firm a bit more in the refrigerator, but will still be spreadable.
  6. Refrigerate for immediate use or freeze for later use.


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