Fresh Ricotta Cheese

Recipe from Laura Cocoran and PJ Hinkel of Sweet Freedom Cheese.


  • 1 gallon of whole milk (Ozark Mountain Creamery cream line, Kalona milk, not homogenized)
  • 1/2 vinegar
  • 1 tsp. salt
  • 1-2 TBSP heavy cream, optional


  1. In a large pot or Dutch oven, heat milk rapidly to 180-190F while gently stirring to prevent scalding. Do not boil.
  2. Once milk reaches temperature, turn off the heat, add the vinegar, and stir until fully disbursed.
  3. When milk begins to foam, stop stirring to allow curds to form a thick mat. Allow to rest for 5 minutes.
  4. Gently skim curds from surface into molds, drain bag, or a lined colander.
  5. Allow curds to drain for 10-20 minutes for a fluffy consistency or up to 1 hour for a drier curd.
  6. Stir in salt and also may stir in 1-2 TBSP of heavy cream for a richer ricotta.
  7. Use immediately or store in refrigerator for up to 1 week.

Fresh Ricotta Cheese:

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