Homemade A2/A2 Organic Ricotta

Ricotta cheese, which is believed to have originated in Sicily, is also known on the island as zammatàru, which means 'dairy farmer' in Sicilian.

We thought it appropriate to have our zammatàru, Stephanie  Alexandre, show you how easy it is to make homemade ricotta. You need only 3 ingredients and common kitchen tools. Join along as Stephanie makes some delicious homemade ricotta using our A2/A2 Organic 6% Whole Milk.

- Large saucepan
- Food thermometer
- Strainer or colander
- Cheese cloth
- Large bowl (to catch whey)
- Dish for final product

INGREDIENTS (makes 4-5 cups)

- 1 gallon (128 oz) Alexandre Family Farm A2/A2 Organic 6% Whole Milk
- ⅓ cup organic white vinegar
- 1 tsp fine Himalayan sea salt


Heat milk in a large saucepan over medium heat, stirring constantly until temperature reaches 180°-200°F.

Remove from heat, and stir in vinegar and salt. Let stand until a distinctive point when the curds and whey will have separated, about 2-3 hrs.

Line a strainer or colander with a few layers of fine cheesecloth and place it over a bowl or pot. Pour the mixture through the cheesecloth and let drain until no more liquid drips through the strainer, 30 minutes to an hour.

After 2 hours, it will be spreadable but firm, almost like cream cheese. It will firm as it cools. Refrigerate until ready to use, or freeze in smaller containers for future use.