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+ servings

Fresh Ricotta

Course: Snack
Servings: 2
Author: J. Kenji Lopoez-Alt


  • 4 cups whole milk
  • 1/2 tsp salt
  • 1/4 distilled white vinegar or lemon juice from two lemons
  • olive oil
  • lemon zest
  • sea salt
  • cracked pepper
  • baguette sliced diagonally and light grilled with a drizzle of olive oil


  • Line a colander with four layers of cheesecloth or two layers of food safe paper towels and set over a large bowl.
  • Combine the milk, salt, and vinegar if using in a microwave safe bowl. Microwave on high until lightly bubbling around the edges, 4-6 minutes. The milk should register about 165F on an instant read thermometer.
  • Remove from the microwave and gently stir for 5 seconds. The milk should separate into solid white curds and t translucent liquid whey. If not, microwave for 30 seconds longer, and stir again. If necessary repeat until fully separated.
  • Using a slotted spoon or strainer, transfer the curds to the prepared colander. Cover the exposed top with plastic wrap and allow to drain until the desired texture is reached.
  • What you don't eat can be stored in a covered container in the refrigerator for up to 5 days.