Ina Garten Homemade Ricotta Recipe

This Ina Garten Homemade Ricotta is a rich and creamy recipe, which uses whole milk and heavy cream. It’s a classic, foolproof recipe, ready in just 30 minutes.

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Ina Garten Homemade Ricotta Ingredients

• 4 cups whole milk
• 2 cups heavy cream
• 1 teaspoon kosher salt
• 3 tablespoons white wine vinegar (or fresh lemon juice)

How To Make Ina Garten Homemade Ricotta

1. Heat the dairy mixture: In a large stainless steel pot, combine the milk, cream, and salt. Heat over medium, stirring occasionally, until the mixture comes to a full boil.
2. Add the acid: Turn off the heat and stir in the white wine vinegar (or lemon juice). Let sit undisturbed for 1 minute. Curds will begin to form.
3. Strain the curds: Line a fine-mesh sieve with cheesecloth and set it over a large bowl. Carefully pour in the mixture and let it drain for 20–25 minutes.
4. Adjust texture: For softer ricotta, drain for less time. For a firmer consistency, drain longer. Save or discard the whey.
5. Store and serve: Transfer ricotta to a container and use immediately or refrigerate for up to 5 days.

Recipe Tips

• Can I use all milk without cream? Yes, but it will result in a less rich and slightly drier ricotta.
• What’s the best acid to use? White wine vinegar and lemon juice both work well—choose based on flavor preference.
• Can I reuse the whey? Yes, use it in smoothies, soups, or baking in place of water or broth.
• How to make it extra creamy: Use a mix of whole milk and cream and reduce the draining time.
• Can I use a nut milk alternative? No, this method requires dairy milk to properly form curds.

What To Serve With Homemade Ricotta

This fresh ricotta can be served sweet or savory. Try it with:

• Fresh bread or crostini with olive oil
• Roasted vegetables or pasta dishes
• Pancakes or waffles with honey
• Lasagna, stuffed shells, or ravioli
• Fresh fruit with a drizzle of honey

How To Store Homemade Ricotta

Refrigerate: Store in an airtight container in the fridge for up to 4–5 days.

Freeze: Not recommended, as freezing may alter the texture and make it grainy when thawed.

Homemade Ricotta Nutrition Facts

• Calories: ~200
• Protein: 6g
• Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 65mg
• Sodium: 200mg
• Carbohydrates: 2g
• Sugar: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make ricotta with skim milk?
You can, but the texture will be drier and less creamy without the fat from whole milk and cream.

Why didn’t my curds form?
Check the temperature—make sure the mixture reaches a full boil before adding the acid. Also, don’t stir after adding the vinegar.

Can I double this recipe?
Yes, just use a larger pot and increase all ingredients proportionally.

Is this the same as store-bought ricotta?
It’s even better—fresher, creamier, and free of additives.

Try More Recipes:

• Ina Garten String Beans With Shallots Recipe
• Barefoot Contessa Spinach Pie Recipe
• Barefoot Contessa Mustard Roasted Potatoes Recipe