4-Ingredient Homemade Ricotta Cheese

4-Ingredient Homemade Ricotta Cheese

If you have read any of the recipes I blog about, you know that I talk about making homemade ricotta cheese all the time. There are different versions floating around on the web about how to make it, but my Go-To-Recipe is the one by Ina Garten.

I’ll admit that Ina’s recipe for homemade ricotta cheese is the first one I came across, but I chose the recipe for its simplicity. Ina always makes thing simple for any person that loves to cook. This recipe is no exception.

This 4-ingredient homemade ricotta cheese is so easy to make! All you need is the four ingredients (milk, heavy cream, salt, white wine vinegar), a pot, some cheesecloth, and a sieve

Not to mention that this creamy smooth ricotta cheese is so versatile! It is delicious in pasta, on pizza, and can even be used in desserts. 

Let me show you how to make this 4-ingredient homemade ricotta cheese:

Creamy smooth homemade ricotta cheese is so versatile! It is delicious in pasta, on pizza, and even used in desserts. Once you make it you'll never buy it! | TheMountainKitchen.com

First, dampen 2 layers of cheesecloth about (10-inches long), with water and line a sieve or strainer.

Creamy smooth homemade ricotta cheese is so versatile! It is delicious in pasta, on pizza, and even used in desserts. Once you make it you'll never buy it! | TheMountainKitchen.com

Pour the milk and cream into a medium pot and stir in the salt, over medium heat; bring to a full boil, stirring occasionally.

Turn off the heat. Stir in the vinegar. Let the milk mixture stand in the pot for a couple of minutes.

You will see it start to curdle and separate right before your very eyes. Just be patient and let it sit while the magic happens.

Creamy smooth homemade ricotta cheese is so versatile! It is delicious in pasta, on pizza, and even used in desserts. Once you make it you'll never buy it! | TheMountainKitchen.com

After a couple of minutes, pour the milk mixture into the cheesecloth; drain over a bowl at room temperature for 20 to 25 minutes. 

The longer you let the mixture drain, the thicker the ricotta. I usually let it drain in the refrigerator overnight or I make it early in the morning if I am planning on using it for supper. 

Creamy smooth homemade ricotta cheese is so versatile! It is delicious in pasta, on pizza, and even used in desserts. Once you make it you'll never buy it! | TheMountainKitchen.com

Within 30 minutes you can have wonderful creamy delicious ricotta cheese that is so good you won’t want to buy that store-bought stuff again. I know I haven’t!

Creamy smooth homemade ricotta cheese is so versatile! It is delicious in pasta, on pizza, and even used in desserts. Once you make it you'll never buy it! | TheMountainKitchen.com
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4-Ingredient Homemade Ricotta Cheese

Creamy smooth homemade ricotta cheese is so versatile! It is delicious in pasta, on pizza, and even used in desserts. Once you make it you'll never buy it!
Course Appetizer, Ingredient
Cuisine American, Italian
Keyword 4-Ingredient, homemade, Ricotta Cheese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 8
Calories 280kcal
Author Ina Garten

Ingredients

  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon kosher salt
  • 3 tablespoons white wine vinegar or lemon juice

Instructions

  • First, dampen 2 layers of cheesecloth about (10-inches long), with water and line a sieve or strainer.
  • Pour the milk and cream into a medium pot and stir in the salt, over medium heat; bring to a full boil, stirring occasionally.
  • Turn off the heat. Stir in the vinegar. Let the milk mixture stand in the pot for a couple of minutes.
    You will see it start to curdle and separate right before your very eyes. Just be patient and let it sit while the magic happens.
  • After a couple of minutes, pour the milk mixture into the cheesecloth; drain over a bowl at room temperature for 20 to 25 minutes. 

Notes

When making ricotta cheese for desserts, I usually use lemon juice. Lemon is acidic and can be used as a substitute for white wine vinegar. I also eliminate the salt when making ricotta cheese for desserts.
The longer you let the mixture drain, the thicker the ricotta. I usually let it drain in the refrigerator overnight or I make it early in the morning if I am planning on using it for supper.
Calories are calculated using both white wine vinegar and salt. Please visit our Policies & Disclaimers page for more information about nutrition.
Recipe adapted from Barefoot Contessa.

Nutrition

Calories: 280kcal | Carbohydrates: 7g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 93mg | Sodium: 366mg | Potassium: 205mg | Sugar: 6g | Vitamin A: 21.4% | Vitamin C: 0.4% | Calcium: 17.7% | Iron: 0.3%
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