At this point I can’t even count how many times I’ve made fresh ricotta. Literally, after the first time I was hooked & cannot go back. I’ve tested various methods based on either curiosity or what happened to be in (or not in) the pantry. Time & time again I go back to Ina Garten’s recipe. It’s never failed me yet & there’s something about Ina that soothes my soul if I ever get nervous that it won’t come together.

Go -To Homemade Ricotta

Yield: 2 cups / Time: 20mins / Difficulty: Easy

Ingredients

• 4 C whole milk (*which is 32oz or 1 QT because let’s be real - milk cartons never tell you how many cups there are)

• 2 C heavy cream (or .5 QT to make it easy when you’re standing in the grocery story trying to figure out how much a quart is)

• 1 tsp kosher salt

• 3 tbsp white wine vinegar (you can use regular white vinegar, apple cider vinegar or lemon juice if you don’t have any on hand. flavor will change slightly depending on what you use)

Steps

1. Over medium heat, pour milk & heavy cream into a stainless steel or enameled pot. Stir in salt.

2. Bring to a full boil over medium heat, stirring occasionally.

3. Turn off heat & add vinegar. Let sit n’ chill until mixture begins to curdle. It will separate into thick parts (the curds) and milky parts (the whey). Let this sit for about 15-20 minutes.

4. Pour the mixture into a cheesecloth-lined sieve and allow to drain in a bowl at room temperature for at least 20-25 minutes. The longer you let the mixture drain, the thicker your ricotta.

   No more instructions needed. Dive in, enjoy.

   Cheers. xo

Tips n’ Tricks & Some notes:

• Sometimes the curdling can take 2 minutes, sometimes it can take 10. Don’t get nervous. Be cautious about adding too much vinegar or acid as it will turn your ricotta rubbery. Nobody likes a rubbery ricotta.

• I almost always double the recipe. If you’re going to do the work to make homemade ricotta, the more the merrier.

• Fresh ricotta does not freeze well. Will last in the fridge in a sealed container 5-7 days.