We do not use any vinegar when making Bellwether Whole Jersey Milk Ricotta — instead, we culture the milk and let the acidity develop naturally for many hours until it is ready to start the heating process. Making ricotta this way requires constant attention, once heating begins we stand at the vat watching for just the right moment to stop stirring and let the curds form. This gives it the most delicate texture and incredible flavor of any ricotta on the market. (from Bellwether Farms)
Cultured Grade A Pasteurized Jersey Cow's Milk, Salt.