Ina Garten Homemade Ricotta
Ina Garten’s ricotta is a soft, spreadable cheese made by gently heating whole milk and cream with vinegar or lemon juice to form curds. It’s strained until thick and luscious, then lightly salted. The result? A fresh, versatile cheese that tastes clean, rich, and slightly tangy—perfect for both sweet and savory recipes.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Ingredients
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4 cups whole milk
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2 cups heavy cream
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1 teaspoon kosher salt
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3 tablespoons white wine vinegar (or fresh lemon juice)
Instructions
In a large stainless steel pot, combine milk, cream, and salt. Bring to a full boil over medium heat, stirring occasionally.
Once boiling, turn off the heat and stir in the vinegar. Let the mixture sit undisturbed for 1 minute until curds form.
Line a fine-mesh sieve with cheesecloth and place it over a large bowl. Pour the mixture into the sieve and let it drain for 20–25 minutes.
For creamier ricotta, drain for less time. For firmer cheese, let it drain longer. Discard or save the whey if desired.
Transfer ricotta to a container. Use immediately or refrigerate for up to 4–5 days.