Homemade ricotta from Make It Ahead: A Barefoot Contessa Cookbook (page 243) by Ina Garten

  • heavy cream
  • milk

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on May 08, 2021

    Yum! I followed the instructions and it worked perfectly

  • Shannoncooks17 on April 05, 2020

    Reading the reviews...Yes! Watch the milk closely because once it boils it goes fast! I almost had it boil over. This is a great recipe and easy to make!

  • anya_sf on October 09, 2017

    Ina fails to mention that a full rolling boil may cause the milk to boil over. I thought my Le Creuset pot was large enough, but next time I will use a taller pot. At least 1 cup milk boiled over, so I wasn't sure if I should adjust the vinegar, but I used the full 3 Tbsp, and it was fine. Distilled white vinegar worked fine. The ricotta was fresh and delicious tasting, although quite rich. I would like a lower fat version. I chilled it overnight and we had some for breakfast.

  • alex9179 on May 26, 2016

    My go-to ricotta recipe because my only other option is the average Frigo-type. I use it for traditional Italian-American lasagna and it takes it over the top.

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