This easy homemade ricotta recipe by Ina Garten is creamy, fresh, and so simple to make! Ready in just minutes, it’s perfect for quick snacks, light meals, or as a versatile ingredient in your favorite dishes. Made with just a few common ingredients, it’s a delightful way to elevate your cooking with a touch of homemade magic.
Recipe Ingredients:
- 4 c whole milk
- 2 c heavy cream
- 1 tsp kosher salt
- 3 tbsp good white wine vinegar
How To Make Homemade Ricotta?
- Prepare the sieve and cheesecloth: Set a large sieve over a deep bowl, dampen 2 layers of cheesecloth with water, and line the sieve.
- Heat the milk and cream: Pour the 950 ml / 4 cups of whole milk and 475 ml / 2 cups of heavy cream into a stainless-steel or enameled pot. Stir in the 1 tsp / 1 teaspoon kosher salt.
- Bring to a boil: Heat the mixture over medium heat, stirring occasionally, until it comes to a full boil.
- Add the vinegar: Turn off the heat and stir in the 45 ml / 3 tablespoons of white wine vinegar. Let the mixture stand for 1 minute as it curdles into thick curds and liquid whey.
- Drain the ricotta: Pour the curdled mixture into the cheesecloth-lined sieve and allow it to drain into the bowl for 20–25 minutes, discarding liquid as needed. For thicker ricotta, let it drain longer.
- Transfer and store: Scoop the ricotta into a bowl, discard the cheesecloth and remaining whey, and either use immediately or refrigerate.
- Storage tip: Cover the ricotta with plastic wrap and store in the fridge for up to 4–5 days.
Recipe Tips:
- Use fresh, full-fat milk: For the creamiest ricotta, always use fresh, whole milk. Avoid ultra-pasteurized milk, as it may not curdle properly.
- Control the thickness: Drain the ricotta longer for a thicker texture, perfect for spreading, or less time for a creamier result ideal for dolloping.
- Don’t skip the cheesecloth: Lining the sieve with dampened cheesecloth ensures the curds don’t slip through and makes cleanup easier.
- Add vinegar off the heat: Stir in the vinegar after turning off the heat to allow proper curdling without overheating the mixture.
- Use it fresh for the best taste: Homemade ricotta tastes best when fresh, so try to enjoy it the same day or within a couple of days for maximum flavor.
How To Store Leftovers?
First, let the leftover ricotta cool to room temperature. Transfer it to an airtight container and refrigerate. It will stay fresh for up to 4–5 days.
Nutrition Facts
Serving Size: Approximately ¼ cup (60 grams)
- Calories:100 kcal
- Total Fat:8 g
- Saturated Fat:5 g
- Cholesterol:30 mg
- Sodium:50 mg
- Potassium:60 mg
- Total Carbohydrate:2 g
- Dietary Fiber:0 g
- Sugars:1 g
- Protein:5 g
Check out More Recipes:
Ina Garten Homemade Ricotta
Description
This easy homemade ricotta recipe by Ina Garten is creamy, fresh, and so simple to make! Ready in just minutes, it’s perfect for quick snacks, light meals, or as a versatile ingredient in your favorite dishes. Made with just a few common ingredients, it’s a delightful way to elevate your cooking with a touch of homemade magic.
Ingredients
Instructions
- Prepare the sieve and cheesecloth: Set a large sieve over a deep bowl, dampen 2 layers of cheesecloth with water, and line the sieve.
- Heat the milk and cream: Pour the 950 ml / 4 cups of whole milk and 475 ml / 2 cups of heavy cream into a stainless-steel or enameled pot. Stir in the 1 tsp / 1 teaspoon kosher salt.
- Bring to a boil: Heat the mixture over medium heat, stirring occasionally, until it comes to a full boil.
- Add the vinegar: Turn off the heat and stir in the 45 ml / 3 tablespoons of white wine vinegar. Let the mixture stand for 1 minute as it curdles into thick curds and liquid whey.
- Drain the ricotta: Pour the curdled mixture into the cheesecloth-lined sieve and allow it to drain into the bowl for 20–25 minutes, discarding liquid as needed. For thicker ricotta, let it drain longer.
- Transfer and store: Scoop the ricotta into a bowl, discard the cheesecloth and remaining whey, and either use immediately or refrigerate.
- Storage tip: Cover the ricotta with plastic wrap and store in the fridge for up to 4–5 days.
Notes
- Use fresh, full-fat milk: For the creamiest ricotta, always use fresh, whole milk. Avoid ultra-pasteurized milk, as it may not curdle properly.
- Control the thickness: Drain the ricotta longer for a thicker texture, perfect for spreading, or less time for a creamier result ideal for dolloping.
- Don’t skip the cheesecloth: Lining the sieve with dampened cheesecloth ensures the curds don’t slip through and makes cleanup easier.
- Add vinegar off the heat: Stir in the vinegar after turning off the heat to allow proper curdling without overheating the mixture.
- Use it fresh for the best taste: Homemade ricotta tastes best when fresh, so try to enjoy it the same day or within a couple of days for maximum flavor.
Ina Garten Homemade Ricotta