Homemade Ricotta

3 Apr 2014

There’s something downright sensual about making cheese.  I think it’s the cream, and the milk and the pillowy softness that results from it.  This was my first attempt on cheese-making of any kind, and I must say, that I’m kind of hooked!  It took 30 minutes from start to finish, and much of that time is also hands-off, allowing me to do other things in between.  I may never buy store-bought ricotta again.  The homemade kind has a luxurious, silken texture to it that I have never found in the store-bought variety.  I am looking forward to using the rest of this ricotta for some homemade stuffed pasta and a tiramisu.  This recipe is from Ina Garten’s Barefoot Contessa How Easy is That?Cookbook.  And my response as I gorged on the herbed ricotta bruschettas and sipped some white wine was  “Yes, Ina.  That was very easy.  Thank you thank you thank you.

Homemade Ricotta

makes 2 cups


  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 tsp kosher salt
  • 3 tbsp white wine vinegar


  1. Place a large sieve over a large bowl.  Dampen 2 layers of cheese cloth to cover the sieve.
  2. Pour milk and cream into a pot.  Stir in salt. Bring to full-boil over medium hear, stirring occasionally.
  3. Turn off heat and stir in vinegar.  Let stand for 1 minute until it curdles.
  4. Pour mixture into cheesecloth-lined sieve and let it drain and come to room temperature for 25 minutes.  Discard the left-over liquid.  Seal cheese with plastic wrap and refrigerate.  Can be kept refrigerated for up to 5 days.
  5. If using immediately, serving suggestions include adding herbs (dill, scallions, parsley, chives) and spreading over bruschetta.  Enjoy!
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4 Responses on "Homemade Ricotta"

  1. I just had to watch the video twice because it is so mesmerizing! Gorgeous.

  2. Thanks so much, Christy! 😀

  3. Lori O'Leary says:

    Kristina – I cannot wait to try making homemade ricotta on my own. Thank you for the education! Terrific video!

  4. Thank you so much, Lori! 😀

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