Making fresh cheese at home is simple and fun. This Ina Garten Ricotta Cheese Recipe is creamy, soft and delicious.
It uses just a few ingredients, but the flavor is rich and fresh. Homemade ricotta is perfect for desserts, pasta or breakfast. It tastes better than store-bought and is very easy to make.
You don’t need special skills or tools. In this blog, I will show you how to make Ina Garten Ricotta Cheese, share my tips and explain the steps clearly. You will also learn ingredients for Ina Garten Ricotta Cheese and ways to serve it.
My Experience With This Recipe
The first time I made this ricotta cheese, I was amazed by how creamy it was. It felt fresh and soft, with a mild flavor that worked in sweet and savory dishes.
I loved that it only needed milk, cream and a few simple ingredients. It was fun to stir and watch it turn into cheese.
Making this ricotta at home is relaxing and the results are impressive. I often serve it with pasta, toast or fruit. Every time I make it, my family enjoys it immediately.
Recipe Card Info
- Recipe Name: Ina Garten Ricotta Cheese
- Servings: 4
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Course: Cheese / Side Dish
- Cuisine: Italian
- Calories: 150 kcal per serving
Equipment List
- Large saucepan
- Wooden spoon
- Measuring cups and spoons
- Cheesecloth or fine mesh strainer
- Large bowl
- Ladle
- Thermometer (optional but helpful)
Ingredients You Need for Ina Garten Ricotta Cheese
- 4 cups whole milk
- 2 cups heavy cream
- 1/2 teaspoon salt
- 3 tablespoons lemon juice or white vinegar
Instructions
- Heat Milk and Cream
Pour milk and cream into a large saucepan. Heat slowly over medium heat. Stir occasionally. - Add Salt
Add salt to the milk and cream mixture. Stir gently to mix evenly. - Add Acid
Remove from heat. Add lemon juice or vinegar. Stir slowly until curds form. - Let Curds Rest
Let the mixture sit for 5–10 minutes. Curds will separate from the whey. - Prepare Strainer
Line a fine mesh strainer with cheesecloth. Place over a large bowl. - Transfer Curds
Use a ladle to transfer curds to the strainer. Let whey drain naturally. - Drain Ricotta
Let ricotta drain 10–15 minutes. For firmer texture, drain longer. - Store or Serve
Transfer ricotta to a clean container. Use immediately or store in fridge.
Recipe Tips
- Use fresh, whole milk for best creaminess.
- Heavy cream makes ricotta richer and smoother.
- Stir gently to avoid breaking curds too much.
- For tangier flavor, add a little more lemon juice.
- Drain longer for thicker ricotta, shorter for softer texture.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 6 g |
| Carbohydrates | 2 g |
| Fat | 14 g |
| Fiber | 0 g |
| Sodium | 125 mg |
Serving Suggestions
Homemade ricotta is versatile. Spread it on toast with honey. Use in pasta or lasagna. Add to fruit for dessert. It is also great with herbs or garlic for savory dishes. Fresh ricotta enhances any meal and makes it feel special.
Best Sides To Serve With
- Toast or bagels
- Fresh fruit like berries or peaches
- Pasta dishes like ravioli or lasagna
- Crackers or breadsticks
- Tomato salads or roasted vegetables
Storage and Reheating Tips
Store ricotta in an airtight container in the fridge. It stays fresh for 3–4 days. Do not freeze, as texture may change. Use gently with warm dishes; do not boil.
Stir before serving if whey separates. Fresh ricotta tastes best on the day it is made.
FAQs about Ina Garten Ricotta Cheese
Q1: Can I use skim milk to make ricotta?
Skim milk works, but the ricotta will be less creamy and softer than with whole milk.
Q2: Can I make ricotta without cream?
Yes, but adding cream gives a richer, smoother texture. Without it, cheese is lighter and more crumbly.
Q3: How do I know when curds are ready?
Curds are ready when they separate from clear yellow whey. They should be soft and delicate.
Q4: Can I flavor ricotta with herbs or spices?
Yes! Add chopped herbs, garlic, or pepper after draining. Mix gently for even flavor.
Q5: How long can I store homemade ricotta?
Store in the fridge for up to 4 days. Use fresh for best taste and texture.
Conclusion
This Ina Garten Ricotta Cheese Recipe is simple, fresh and delicious. It is perfect for breakfast, lunch, dinner or dessert.
With just a few ingredients, you can make creamy, soft ricotta at home. Learning how to make Ina Garten Ricotta Cheese is easy and rewarding.
You can customize it with herbs, garli or sweet flavors. Use it in pasta, toast, desserts or salads.
Homemade ricotta tastes better than store-bought and makes every dish feel special. Try this recipe today and enjoy fresh cheese in your kitchen.
Ina Garten Ricotta Cheese Recipe
Ingredients
- 4 cups whole milk
- 2 cups heavy cream
- 1/2 teaspoon salt
- 3 tablespoons lemon juice or white vinegar
Instructions
Heat Milk and Cream
- Pour milk and cream into a large saucepan. Heat slowly over medium heat. Stir occasionally.
Add Salt
- Add salt to the milk and cream mixture. Stir gently to mix evenly.
Add Acid
- Remove from heat. Add lemon juice or vinegar. Stir slowly until curds form.
Let Curds Rest
- Let the mixture sit for 5–10 minutes. Curds will separate from the whey.
Prepare Strainer
- Line a fine mesh strainer with cheesecloth. Place over a large bowl.
Transfer Curds
- Use a ladle to transfer curds to the strainer. Let whey drain naturally.
Drain Ricotta
- Let ricotta drain 10–15 minutes. For firmer texture, drain longer.
Store or Serve
- Transfer ricotta to a clean container. Use immediately or store in fridge.
Notes
- Use fresh, whole milk for best creaminess.
- Heavy cream makes ricotta richer and smoother.
- Stir gently to avoid breaking curds too much.
- For tangier flavor, add a little more lemon juice.
- Drain longer for thicker ricotta, shorter for softer texture.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
