Making Fresh Ricotta
With Norbert Wabnig of the Cheese Store of Beverly Hills


  • 1 Gallon of Fresh whole milk
  • ⅛ of a cup of fresh lemon juice or distilled white vinegar
  • Salt to taste

Materials At least 2 gallon pot Colander Cheese cloth Instructions Take 1 Gallon of Whole Milk (The fresher the better). Keep at 180-185 degrees for approximately 10min keep stirring to keep from scorching only small bubbles from stirring should be visible any larger and you may scorch the milk. Add an 8th of a cup of lemon juice or white distilled vinegar to the milk. Add a pinch of salt. Pour the milk through a colander lined with cheese cloth. (watch out for steam as it is scalding milk) And let it settle and cool for about 5 minutes. Slowly gather the cheese cloth and lift it from the colander to let it drain further until barely any liquid drains from the cloth. Taste, add salt if needed. Enjoy! This is a fresh cheese similar to fresh ricotta. If you would like to keep the whey for another recipe, have a second pot or large bowl under the colander to catch the whey as you empty the finished milk into the colander with cheese cloth. True ricotta is made with the whey. And remember, don’t rush… it takes time…don’t burn the milk… Visit Norbert at the Beverly Hills Cheese Shop at: