- Prep Time 0:15
- Cook Time 0:05
- Estimated Cost $5.50
- 35 Comments
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
- Line a strainer with a cheesecloth and position it over a large bowl. Set aside.
- Bring milk and 1 cup cream to a boil in a medium pot (watch it carefully so it doesn't scorch). Remove from heat.
- Stir in the vinegar and salt and and let mixture sit for 5 minutes, until the milk curds completely separate from the liquid (whey).
- 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).
- Continue draining until the mixture is the texture of cottage cheese.
- Transfer ricotta to a bowl, season with more salt if desired and stir in the remaining cream. Use immediately or cover tightly and refrigerate.
- The ricotta will keep for about 4 days, but is best if eaten as soon as possible.
- Makes about 1 1/2 cups ricotta.