Ina Garten's Homemade Ricotta Cheese

Raven Higheagle


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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Makes About 2 Cups
5 Min
5 Min
Stove Top


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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


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

Printable Recipe Card

About Ina Garten's Homemade Ricotta Cheese

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

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