Ina Garten's Homemade Ricotta Cheese

Raven Higheagle

By
@ravenhigheagle

Making fresh ricotta cheese at home is as easy as the Barefoot Contessa (Ina Garten) promises. And it is SO delicious.


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Rating:

Serves:

Makes About 2 Cups

Prep:

5 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

4 c
whole milk
2 c
heavy cream
1 tsp
kosher salt
3 Tbsp
good white wine vinegar

Directions Step-By-Step

1
Set a large sieve over a deep bowl.
2
Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
3
Pour the milk and cream into a stainless steel or enameled pot such as Le Creuset. Stir in the salt.
4
Bring to a full boil over medium heat, stirring occasionally.
5
Turn off the heat and stir in the vinegar.
6
Allow the mixture to stand for 1 minute until it curdles.
7
It will separate into thick parts (the curds) and milky parts (the whey).
8
Pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl.
9
The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side but some prefer it moister.)
10
Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey.
11
Use immediately or cover with plastic wrap and refrigerate.
12
The ricotta will keep refrigerated for 4 to 5 days.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Dairy
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy