“Improved” Commercial Ricotta

Preparation info
  • Makes about

    2 pounds

    • Difficulty


Appears in

By Nick Malgieri

Published 1990

  • About

Here is a simple method for improving the smoothness and firmness of the commercial ricotta available in the supermarket.


  • 2 containers whole-milk ricotta, 15 ounces each
  • 1 cup milk


Puree the ricotta, one container at a time, in a blender or food processor. Combine all the ricotta with the milk in a large nonreactive pan. Heat, stirring over low heat, to about 170 degrees. Add the vinegar and continue stirring until the curds begin to separate and the whey begins to drain away.

Line a large stainless steel strainer or colander with the cheesecloth, napkin or towel,