Making homemade ricotta cheese sounds fancy, right? But Ina Garten makes it super easy. This Ina Garten Ricotta Cheese Recipe is creamy and delicious.
You only need four simple ingredients. The best part? It takes just 30 minutes. This recipe beats store-bought ricotta every time.
You’ll love how fresh it tastes. Perfect for pasta, toast, or desserts. Let me show you how to make Ina Garten Ricotta Cheese Recipe at home.
Trust me, once you try this, you’ll never go back.
When I First Discovered This Ricotta Recipe
I saw Ina making this on her show. She made it look so easy. I thought, can I really do this? So I tried it one Sunday morning.
The kitchen smelled amazing while it cooked. When I tasted the first spoonful, wow! It was creamy and slightly sweet. Much better than store ricotta.
My family loved it on warm bread. Now I make this Ina Garten Ricotta Cheese Recipe weekly. It’s become my secret cooking weapon.
Equipment List
- Large heavy-bottomed pot
- Wooden spoon
- Fine-mesh sieve or strainer
- Cheesecloth
- Large bowl
- Thermometer
Ingredients You Need for Ina Garten Ricotta Cheese Recipe
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons fresh lemon juice
Step-by-Step Guide
- Pour milk and cream into your pot.
- Add the kosher salt now.
- Place pot on medium heat.
- Stir occasionally to prevent burning.
- Heat until it reaches 190°F.
- This takes about 10 minutes.
- Don’t let it boil over.
- Remove pot from heat immediately.
- Pour in the fresh lemon juice.
- Stir gently just once or twice.
- You’ll see curds form right away.
- Let it sit for 2 minutes.
- Don’t touch it during this time.
- Line your sieve with cheesecloth.
- Place it over a bowl.
- Carefully pour the mixture into the sieve.
- Let it drain for 20-25 minutes.
- For creamier ricotta, drain less time.
- For firmer texture, drain longer.
- Transfer ricotta to a container.
- It’s ready to use immediately.
- Or refrigerate for later use.
- It stays fresh for five days.
Tips to Make the Best Ina Garten Ricotta Cheese Recipe
- Use whole milk, not low-fat versions.
- Fresh lemon juice works better than bottled.
- Don’t stir too much after adding lemon.
- Let the curds form naturally.
- Taste and adjust salt if needed.
- Save the leftover whey for baking.
- Use it within a week for best flavor.
- Room temperature ricotta spreads easier.
FAQs About Ina Garten Ricotta Cheese Recipe
Q: Can I use lime instead of lemon?
A: Yes, lime juice works perfectly fine. Use the same amount as lemon juice.
Q: How long does homemade ricotta last?
A: It stays fresh for five days refrigerated. Always store it in an airtight container.
Q: Can I freeze this ricotta cheese?
A: Freezing changes the texture significantly. Fresh ricotta tastes much better than frozen.
Q: Why didn’t my ricotta form curds?
A: Your mixture wasn’t hot enough probably. Try heating it a bit more next time.
Q: What can I use ricotta for?
A: Use it in lasagna or pasta dishes. Spread it on toast with honey. Add it to pancakes or desserts.
Final Thoughts
This Ina Garten Ricotta Cheese Recipe is pure magic. It’s surprisingly simple to make at home. The taste is so much better than store-bought.
Your family will notice the difference immediately. Once you learn how to make Ina Garten Ricotta Cheese Recipe, cooking feels more special.
The ingredients for Ina Garten Ricotta Cheese Recipe are basic pantry items. Give this recipe a try this weekend. You’ll feel like a real chef. Happy cooking, friends!
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Ina Garten Ricotta Cheese Recipe
Equipment
- Large heavy-bottomed pot
- Wooden spoon
- Fine-mesh sieve or strainer
- Cheesecloth
- Large bowl
- Thermometer
Ingredients
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons fresh lemon juice
Instructions
- Pour milk and cream into your pot.
- Add the kosher salt now.
- Place pot on medium heat.
- Stir occasionally to prevent burning.
- Heat until it reaches 190°F.
- This takes about 10 minutes.
- Don’t let it boil over.
- Remove pot from heat immediately.
- Pour in the fresh lemon juice.
- Stir gently just once or twice.
- You’ll see curds form right away.
- Let it sit for 2 minutes.
- Don’t touch it during this time.
- Line your sieve with cheesecloth.
- Place it over a bowl.
- Carefully pour the mixture into the sieve.
- Let it drain for 20-25 minutes.
- For creamier ricotta, drain less time.
- For firmer texture, drain longer.
- Transfer ricotta to a container.
- It’s ready to use immediately.
- Or refrigerate for later use.
- It stays fresh for five days.
Notes
- Use whole milk, not low-fat versions.
- Fresh lemon juice works better than bottled.
- Don’t stir too much after adding lemon.
- Let the curds form naturally.
- Taste and adjust salt if needed.
- Save the leftover whey for baking.
- Use it within a week for best flavor.
- Room temperature ricotta spreads easier.
