Ina Garten Homemade Ricotta Recipe
Homemade ricotta feels soft, creamy and very fresh. This Ina Garten Homemade Ricotta Recipe is simple and tastes amazing.
Ingredients
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon salt
- 3 tablespoons fresh lemon juice
Instructions
Heat the Milk
- Warm milk and cream in a large pot. Stir gently to avoid burning the bottom of the pot.
Add the Salt
- Add salt to the warm milk mix. Stir well so the salt spreads through all the liquid.
Bring to a Simmer
- Heat until small bubbles form on the edge. Do not boil the milk because it may burn fast.
Add the Lemon Juice
- Pour in the lemon juice slowly. Stir gently and watch the curds form right away.
Let the Mixture Rest
- Turn off the heat and rest the pot. Let the curds form fully for around five minutes.
Prepare the Strainer
- Place cheesecloth in a fine strainer. Put the strainer over a large bowl to collect liquid.
Ladle the Curds
- Scoop the curds gently into the cheesecloth. Let the whey drain into the bowl below.
Drain the Ricotta
- Let the ricotta drain for around ten minutes. For thicker cheese, drain longer.
Check the Texture
- Touch the ricotta with clean fingers. If soft and creamy, it is ready to use.
Serve or Store
- Place ricotta in a bowl or container. Use fresh or put in the fridge for later.
Notes
- Use whole milk for creamy texture
- Do not boil the milk
- Use fresh lemon juice
- Drain longer for thick cheese
- Do not stir too much after curds form
- Keep cheesecloth clean and dry
- Use warm ricotta for soft texture