Sandra Ina Garten Homemade Ricotta Recipe is an Italian fresh cheese made with whole milk, double cream, salt, and white wine vinegar heated until curds form, then drained through muslin until thick and creamy.
The first time I made this, I turned the heat off too early and the curds never formed properly. Now I wait until the mixture comes to a full rolling boil before adding the vinegar and it works every time.
Don’t stir after you add the acid. Leaving it alone lets the curds form cleanly. Stirring breaks them up and you end up with grainy ricotta instead of soft, fluffy curds.
Ina Garten Homemade Ricotta Recipe Ingredients
- 950ml (1¾ pints) full-fat milk
- 475ml (16fl oz) double cream
- 1 tsp fine salt
- 3 tbsp white wine vinegar (or fresh lemon juice)
How To Make Ina Garten Homemade Ricotta Recipe
- Heat the dairy mixture: Put the milk, cream, and salt into a large stainless steel pot. Heat over medium heat, stirring occasionally, until the mixture comes to a full rolling boil. You should see large bubbles breaking the surface.
- Add the acid: Turn off the heat and stir in the white wine vinegar or lemon juice. Let it sit undisturbed for 1 minute. Curds will begin to separate from the clear whey. Do not stir during this time.
- Strain the curds: Line a fine-mesh sieve with muslin and set it over a large bowl. Carefully pour in the mixture and let it drain for 20-25 minutes. The whey will drip through and the curds will stay in the sieve.
- Adjust texture: For softer ricotta, drain for less time. For a firmer consistency, drain longer. You can save the whey for baking or discard it.
- Store and serve: Transfer the ricotta to a container and use immediately or cover and refrigerate for up to 5 days.
Recipe Tips
- Bring it to a full boil. If you turn the heat off too early, the curds won’t form properly. Wait until you see large bubbles breaking the surface.
- Don’t stir after adding the acid. Leaving it alone lets the curds form cleanly. Stirring breaks them up and makes the ricotta grainy.
- Use a stainless steel pot. Aluminium can react with the acid and give the ricotta a metallic taste. Stainless steel or enamelled pots work best.
- Line the sieve properly. Make sure the muslin covers the entire sieve with plenty of overhang. Gaps let the curds escape into the whey.
- Adjust draining time to your preference. Twenty minutes gives you soft, spreadable ricotta. Thirty minutes makes it firmer for stuffing pasta.
- Save the whey. It’s full of protein and works well in bread dough or smoothies. Keep it in the fridge for up to a week.
What To Serve With Homemade Ricotta
This works well spread on toasted sourdough with a drizzle of honey and a pinch of sea salt. The creamy cheese doesn’t need anything else competing with it.
It also fits into pasta dishes like lasagne or stuffed shells. The fresh ricotta tastes cleaner and lighter than shop-bought and doesn’t water down the sauce.
How To Store Homemade Ricotta
Fridge
Transfer the ricotta to an airtight container and keep in the fridge for up to 5 days. The texture firms up slightly as it sits but stays creamy.
Reheat
Do not reheat. Ricotta is meant to be served cold or at room temperature. Heating it makes the curds separate and turn grainy.
Freeze
Not recommended. Ricotta turns grainy and watery when defrosted. Make only what you’ll use within 5 days.
Ina Garten Homemade Ricotta Recipe Nutrition Facts
Per serving (1 of 8, about 60g):
- Calories: 180 kcal
- Protein: 6g
- Fat: 16g
- Carbohydrates: 4g
- Sugar: 4g
- Sodium: 180mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes. Use 3 tablespoons of freshly squeezed lemon juice. The ricotta will have a slightly more citrus flavour but the method stays the same.
The curds won’t form properly and you’ll end up with milky liquid instead of separated curds and whey. Wait until you see large bubbles before adding the acid.
Yes, but the ricotta will be less rich and creamy. Whole milk and double cream give you the best texture and flavour.
Ina Garten Homemade Ricotta Recipe
Description
Fresh, creamy ricotta made with whole milk, double cream, and white wine vinegar heated until curds form, then drained through muslin.
Ingredients
Instructions
- Combine milk, cream, and salt in a large stainless steel pot. Heat over medium heat, stirring occasionally, until mixture comes to a full rolling boil with large bubbles breaking the surface.
- Turn off heat and stir in white wine vinegar or lemon juice. Let sit undisturbed for 1 minute. Curds will separate from clear whey. Do not stir during this time.
- Line a fine-mesh sieve with muslin and set over a large bowl. Carefully pour in mixture and let drain 20-25 minutes until desired consistency is reached.
- For softer ricotta, drain less time. For firmer consistency, drain longer. Save or discard whey.
- Transfer ricotta to a container and use immediately or refrigerate covered for up to 5 days.
