Ricotta Cheese Recipe

A foolproof recipe for Homemade Ricotta Cheese by none other than Ina Garten (aka Barefoot Contessa). Making ricotta at home is easier than you think. Ready in 3 hours (with cooling time) and made with only a few ingredients.

📝 Ingredients

• 4 cups whole milk (Pasteurized not Ultra pasteurized)
• 2 cups heavy cream
• 1 teaspoon kosher salt
• 3 tablespoons white wine vinegar (or distilled vinegar)

👨‍🍳 Instructions

1. 1Place a colander over a large pot (deeper and larger than the colander) and line it with 2 layers of cheesecloth. Set aside.
2. 2Pour the milk, cream, and salt in a large nonreactive saucepan like a Dutch oven. Stirring occasionally, heat the mixture in medium heat until it fully boils or it reaches to 185 degrees.
3. 3Turn off the heat and slowly add the vinegar. Gently stir it once and let it sit undisturbed for 3 minutes.
4. 4You will see it getting curdled.
5. 5Pour the mixture into the colander lined with cheesecloth and let it drain for at least an hour (or more like 2 hours). The longer you strain the thicker it will get. I like mine after an hour.
6. 6You can either use immediately or transfer it in an airtight container and refrigerate.