Private Recipe

ina garten's homemade ricotta cheese

review
ravenhigheagle avatar
By Raven Higheagle
from Prescott, AZ

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

serves Makes About 2 Cups
prep time 5 Min
cook time 5 Min
method Stove 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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