Stephanie Izard's Fresh Ricotta Cheese

Stephanie Izard's Fresh Ricotta Cheese


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Top Chef winner Stephanie Izard shows us how to make fresh ricotta cheese!

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Chicago, IL


  • 1 gal. whole milk
  • 3/4 C. distilled vinegar
  • 1 tsp. salt

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Over low-medium heat, in a heavy bottom pot, bring milk up to 195 degrees. Stir in vinegar and turn off heat. Let sit 15 minutes. Spoon into cheese cloth and mesh sieve. Let sit for 2 hours.

This recipe was distributed at a Whole Foods cooking class with Stephanie Izard. Visit for more recipes from Stephanie Izard!

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