Spring Ricotta w/ Rosemary Infused Honey

Spring is a glorious time of the year, bringing forth new life after a long winter slumber. Now that the snow has "mostly" melted away, crocuses have shown themselves, providing a vibrant purple color not seen in many months. As the grass begins to grow in the pastures, cows get their first taste of fresh grass, making their milk taste super yummy.

Don't let the idea of making fresh ricotta scare you. This fresh cheese is one of the easiest recipes to make and only requires the use of milk and vinegar. Of course you can simply purchase ricotta in the store which will work just as well, but making it yourself is simple and allows you to use the best quality milk you have access too. 

Toast up some sourdough bread or slice up some veggies and serve this dish at your next brunch or dinner party. Light, fluffy, with a subtle sweetness to cut the richness of the cheese, its a winner any time of the year really. 

Spring Ricotta w/ Rosemary Infused Honey


  • 1 gallon raw milk
  • 1/4-1/2 cup white wine vinegar
  • 1/2 cup honey
  • 4 sprigs of fresh rosemary
  • 2-3 tablespoons good quality olive oil
  • 1 teaspoon freshly cracked black pepper
  • 1/2 teaspoon sea salt


  1. Pour the milk into a double boiler and warm the milk to 185°F. Using an up down motion with a spoon, pour in the vinegar in 2-3 tablespoon increments, until the milk curdles and separates into curds and whey. Allow the ricotta to completely cool in the whey then drain it well before you are ready to serve it. You can make this a few days ahead of time.
  2. Combine the honey and rosemary in a double boiler and gently infuse over medium heat. Simmer for about 30 minutes to really get a nice infusion. 
  3. When ready to serve, drain the ricotta well then place into a bowl. Stir in the olive oil, pepper, and salt, followed by a good drizzle of the honey, using as much as you see fit. Mix well then serve with crackers, veggie slices, or on top of a pizza.