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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servesMakes About 2 Cups
prep time5 Min
cook time5 Min
methodStove Top
Ingredients For ina garten's homemade ricotta cheese
4 c
whole milk
2 c
heavy cream
1 tsp
kosher salt
3 Tbsp
good white wine vinegar
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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