Easy Homemade Ricotta with Vinegar Recipe
Make homemade ricotta with vinegar using milk, vinegar, and salt—a simple and delicious addition to sweet or savory recipes!
Got a fridge full of milk? Same here.
Between the rich milk from my Nigerian Dwarf dairy goats and the weekly raw milk I pick up from a local farm, my fridge sometimes feels like a mini dairy aisle.
I’ve got two gallons staring me down with time running out, so my go-to is ricotta cheese.
It’s one of the easiest cheeses you’ll ever make, and it uses up an entire gallon of milk in one batch.
So, grab your pot and a wooden spoon—let’s make some fresh ricotta that’ll have you swearing off store-bought forever.
Recipe Tips
- Don’t use ultra-pasteurized milk. It doesn’t curdle well due to the high heat it’s been processed with. Stick to fresh, raw, or regularly pasteurized milk for the best results.
- I used distilled white vinegar for this recipe, but you can use any vinegar—apple cider vinegar, white wine vinegar, lemon juice (5 tsp), or citric acid (1 tsp). Each option adds its own subtle flavor, so experiment to find your favorite!
- Don’t overheat the milk. Heating the milk above 195°F can lead to a grainy texture in your ricotta. Stick to the suggested temperature range for the best results.
- If you prefer creamy ricotta, drain it for a shorter time. Let it sit longer or hang the tea towel or cheesecloth for a firmer texture to remove more whey. That’s what I did.
- Use the excess whey to make another batch of ricotta!
- Pour the whey back into the pot and reheat over medium-high heat, stirring occasionally to prevent sticking.
- Warm it to 190-195°F. Look for fluffy white curds separating from the yellowish whey. Avoid boiling.
- Then, follow the same steps in this recipe to drain, season, and store your ricotta!
Ingredients
- 1-gallon whole milk – I used farm-fresh raw cow’s milk in this recipe, but farm-fresh sheep or goat’s milk or even pasteurized from the store works as well; just don’t use ultra-pasteurized.
- 1/4 cup vinegar – Either apple cider vinegar or white vinegar.
- 1 teaspoon salt – Season to taste for that perfect flavor.
Tools
- Large pot – A heavy-bottomed pot helps prevent scorching.
- Colander or fine-mesh strainer
- Large bowl – Perfect for catching the whey.
- Slotted spoon or wooden spoon
- Cheesecloth or clean tea towel
- Kitchen thermometer (optional but helpful)
How to Make Homemade Ricotta with Vinegar
Step 1: Pour your milk into a large stockpot and place it over medium high heat. Slowly heat it to 190-195°F, stirring occasionally to prevent the bottom from scorching.
A kitchen thermometer is helpful here, but you can also gauge it when the milk starts to steam without boiling.
Step 2: Take off the pot from the heat and then gently stir in the vinegar for a minute or so. Watch as the milk begins to separate into curds and whey.
Let it sit for 5-10 minutes to allow the curds to form fully.
Step 3: Carefully pour the curds into a cheesecloth-lined colander or mesh strainer and set it over a large bowl to catch the whey.
Allow the whey to drain for about 15-30 minutes or longer if you prefer a firmer/drier ricotta.
Step 4: Sprinkle in the salt and give the ricotta a gentle stir to incorporate.
Transfer your fresh ricotta to a container, cover it, and store it in the refrigerator for up to a week. If you’ve made more than you can use, you can freeze it for later use.
Recipe FAQs
How long does homemade ricotta last?
Homemade ricotta stays fresh in the fridge for up to one week if stored in an airtight container. You can freeze it for up to two months for longer storage, but be aware that freezing might slightly alter the creamy texture.
Why does my ricotta have a grainy texture?
Grainy ricotta can result from heating the milk to higher temperatures than recommended or using improper ratios of acid to milk. Stick to the recipe card instructions for the best results.
How much ricotta do you get from 1 gallon of milk?
Typically, 1 gallon of whole milk yields about 4 cups (32 oz.) of ricotta cheese. It can vary depending on the milk’s fat content and how long you drain the curds. I got just over 36 oz. from this recipe.
How do you store homemade ricotta cheese?
For the best result, transfer your ricotta to an airtight container as soon as it cools. Store it in the refrigerator and keep it away from strong-smelling foods to preserve its fresh flavor.
If freezing, portion it into smaller containers to avoid thawing more than you need at once. Let frozen ricotta thaw in the fridge overnight before using.
Why is my ricotta not curdling?
Milk Type: If you’re using ultra-pasteurized milk, that’s likely the problem. It’s been heated so much that the proteins won’t curdle properly. Stick to fresh or pasteurized milk for the best results.
Temperature: Make sure the milk is heated to 190-195°F. Anything cooler, and the curds might not form as they should.
Acid Amount: If nothing’s happening, stir in a little extra vinegar. Sometimes, it just needs a bit more to get things going.
Can I strain ricotta without cheese cloth?
Absolutely! A clean tea towel, coffee filter, or fine-mesh reusable strainer works just as well. For smaller batches, even a nut milk bag can do the trick.
Can I use white wine vinegar instead of regular vinegar?
Yes, white wine vinegar can be used instead of white or apple cider vinegar in this homemade ricotta recipe.
How can I make creamier ricotta?
For a creamier ricotta, use a combination of milk and a small amount of heavy cream. Drain the ricotta for less time to retain more moisture.
What to do with liquid after making ricotta?
I use the leftover whey to make another batch of ricotta (see the recipe above). But if you still have whey left, here are more ways to use it:
- Water Plants: Dilute it with water and use it as a natural fertilizer for acid-loving plants.
- Bake Bread: Replace water in bread recipes for extra flavor and nutrients.
- Smoothies: Add some to your morning smoothie for a protein boost.
- Soup Stock: Use it as a base for soups or stews—it adds a subtle tang.
- Feed Animals: Chickens, pigs, and even goats can enjoy whey as a nutritious treat.
Try It and Share!
Making homemade ricotta with vinegar isn’t just about having fresh, creamy cheese—it’s about mastering a homesteading skill that connects you to the simple joys of creating something from scratch.
If you try this homemade ricotta cheese recipe, I’d love it if you’d come back and give it five stars! Share your experience in the comments—whether it was your first time making your own cheese or just another skill you’re adding to your homesteading repertoire.
Let me know how you used your ricotta, too—I’m always looking for new ideas!
Pin for Later!
Homemade Ricotta with Vinegar
Equipment
- Large pot (a heavy-bottomed pot helps prevent scorching.)
- Colander or fine-mesh strainer
- Large bowl (for catching the whey.)
- Slotted spoon or wooden spoon
- Cheesecloth or clean tea towel
- Kitchen thermometer (optional but helpful)
Ingredients
- 1 gallon whole milk (raw or pasteurized, just not ultra-pasteurized)
- 1/4 cup vinegar (white or ACV)
- 1 tsp salt
Instructions
- Pour your milk into a large stockpot and place it over medium high heat. Slowly heat it to 190-195°F, stirring occasionally to prevent the bottom from scorching. A kitchen thermometer is helpful here, but you can also gauge it when the milk starts to steam without boiling.
- Take off the pot from the heat and then gently stir in the vinegar for a minute or so. Watch as the milk begins to separate into curds and whey. Let it sit for 5-10 minutes to allow the curds to form fully.
- Carefully pour the curds into a cheesecloth-lined colander or mesh strainer and set it over a large bowl to catch the whey. Allow the whey to drain for about 15-30 minutes or longer if you prefer a firmer/drier ricotta.
- Sprinkle in the salt and give the ricotta a gentle stir to incorporate. Transfer your fresh ricotta to a container, cover it, and store it in the refrigerator for up to a week. If you’ve made more than you can use, you can freeze it for later use.
Notes
- Avoid Ultra-Pasteurized Milk” Ultra-pasteurized milk doesn’t curdle well due to the high heat it’s been processed with. Stick to fresh, raw, or regularly pasteurized milk for the best results.
- Use the excess whey to make another batch of ricotta
- Pour the whey back into the pot and reheat over medium-high heat, stirring occasionally to prevent sticking.
- Warm it to 190-195°F. Look for fluffy white curds separating from the yellowish whey. Avoid boiling.
- Drain through cheesecloth in a colander set over a bowl.
- Let it drain for up to an hour. For firmer ricotta, tie the cheesecloth and hang it to drip. Store in the fridge for up to a week or freeze for later use.
- Experiment with Different Acids: Swap vinegar for 1 teaspoon of citric acid or 5 teaspoons of fresh lemon juice. Each acid creates slightly different flavors and textures.
- Use Room Temperature Milk: Starting with milk that’s already at room temperature saves time and helps curds form more easily.
- Add Herbs or Spices: Stir in garlic powder, basil, oregano, or red pepper flakes for a savory twist. For something sweet, mix in honey and cinnamon.
