BrokeAss Gourmet

BrokeAss Gourmet

Homemade Ricotta

  • Prep Time 0:15
  • Cook Time 0:05
  • Estimated Cost $5.50

Ingredients in typical storebought ricotta: whey, (pasteurized), milk, vinegar, stabilizer, modified food starch, guar gum, carrageenan, salt.

Ingredients in homemade ricotta: milk, cream, vinegar, salt.

Bottom line: nobody ever invited friends over for some “guar gum and modified food starch calzones.”

Make your own. It’s mind-blowingly crazy-easy. And cheap.


  • 3 cups whole milk $2 for a gallon
  • 1 cup plus 3 tbsp heavy cream $1.50 for a half-pint
  • 2 tbsp white (5% acidity) vinegar $2 for 16 oz.
  • 1/2 tsp salt, plus more to taste Pantry


  1. Line a strainer with a cheesecloth and position it over a large bowl. Set aside.
  2. Bring milk and 1 cup cream to a boil in a medium pot (watch it carefully so it doesn't scorch). Remove from heat.
  3. Stir in the vinegar and salt and and let mixture sit for 5 minutes, until the milk curds completely separate from the liquid (whey).
  4. Pour the mixture into the prepared cheesecloth-lined strainer and drain the whey, squeezing the cheesecloth to encourage the liquid to come out (hint: the whey is full of flavor and is a delicious addition to baked goods like muffins, breads, and pizza crust).
  5. Continue draining until the mixture is the texture of cottage cheese. 
  6. Transfer ricotta to a bowl, season with more salt if desired and stir in the remaining cream. Use immediately or cover tightly and refrigerate.
  7. The ricotta will keep for about 4 days, but is best if eaten as soon as possible.
  8. Makes about 1 1/2 cups ricotta.

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Great recipe! I live in the UK where we can’t get skim ricotta, do you think I could make this with skim milk?

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