Ina Garten Ricotta Cheese Recipe
Making fresh cheese at home is simple and fun. This Ina Garten Ricotta Cheese Recipe is creamy, soft and delicious.
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.