Artisanal
Ricotta Cheese
Instructor: Richard Feroze
416.710.8126
richard.feroze@outlook.com
 Ratio Formula [by Volume]
100% Part Milk : 4% Parts Vinegar

Ricotta Cheese Ingredients List

  • 2 Litres Milk [2%-3.5% Fat Content]
  • 80 mL Vinegar
  • Salt (to taste)
Note
There are plenty of options for type of vinegar to use, depending on your preference:
  • Vinegar: Apple Cider Vinegar, White/Red Wine Vinegar
  • Citrus: Lemon Juice, Lime Juice, Orange Juice
Step 1
Line a fine-mesh strainer with a large piece of cheesecloth, and set it over the nonreactive bowl. Set this contraption on your work surface so to have it ready for the cheese mixture.
Step 2
Place the milk in a pot and heat the mixture over medium-high heat, constantly stirring.  Allow it to heat until it reaches 195 degrees F.  Once it does, turn off the heat.
Step 3
Pour the vinegar into the heated milk mixture. Stir slowly with a wooden spoon to distribute the vinegar.  The vinegar will cause the curds to coagulate and separate from the whey.
Step 4
Let the mixture sit until it's thick. Wait about 5 minutes for the coagulant to go to work and cause the curds to separate from the whey.
Step 5
Scoop out the thick top layer of curds and ladle them over the strainer. Keep ladling out the curds until all that's left in the saucepan is the whey.
Step 6
Wait between 20 minutes to an hour for the right amount of whey to drain from the ricotta through the cheesecloth into the bowl.  Less time to drain yields a more soft and creamy ricotta cheese.  That's it!