Crock-Pot Ricotta

"Make your own ricotta cheese in your crockpot! The acid you choose will affect the final flavor. Apple cider vinegar will give a sharper tang, a distinct odor, and a subtle golden color; this is probably best for savory applications. Lemon juice will give a subtler flavor and will not curdle as abruptly. For the cleanest, purest flavor, use distilled white vinegar. If you don't like or can't find the goat's milk, you can sub another quart of low-fat cow's milk."
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Ready In:
2 quarts




  • Combine milks in crockpot. Turn on low and add acid agent. Stir well. Cook six to eight hours (the longer cooking time will start to add a bit of color to the cheese); it is very subjective and dependent on your crockpot, so watch carefully. The curd should be solid, and it should have a good cooked-milk smell.
  • Turn off the crockpot and wrap the whole thing in several layers of towels. Let stand undisturbed for another 6-8 hours. Line a colander or mesh strainer with damp paper towels or damp cheesecloth. Spoon the curd into the colander and let drain; you can reserve the whey for various purposes (roses love it) or discard it. Don't rush the draining if you want a thick, soft cheese.
  • Pack into containers; you can stir in flavorings or salt before packing if so desired. It will stay fresh for about 4 days, up to 7 days in a very cold refrigerator.

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I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
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