ina garten's homemade ricotta cheese

How To Make ina garten's homemade ricotta cheese

• 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.
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