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.
Servings 2 cups
Calories 374kcal
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
- Place a colander over a large pot (deeper and larger than the colander) and line it with 2 layers of cheesecloth. Set aside.
- Pour 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.
- Turn off the heat and slowly add the vinegar. Gently stir it once and let it sit undisturbed for 3 minutes.
- You will see it getting curdled.
- Pour 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.
- You can either use immediately or transfer it in an airtight container and refrigerate.
Notes
- This recipe makes about 2 cups of ricotta cheese. The amount may change depending on how long you let it drain. The longer it drains, the thicker it will become.
- Don’t throw away the remaining whey (milky parts). It’s full of nutrients and good bacteria. You can add a little to the soaking liquid for grains, making pizza dough, use it in smoothies, or pour a touch in when marinating meats.
- Storage: Homemade ricotta cheese has a rather short shelflife but as long as it is kept in an airtight container in the fridge, it should be fresh for up to 5 days.
Nutrition
Calories: 374kcal | Carbohydrates: 10g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 125mg | Sodium: 488mg | Potassium: 274mg | Sugar: 8g | Vitamin A: 1430IU | Vitamin C: 1mg | Calcium: 235mg | Iron: 1mg