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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


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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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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