by Gabi Moskowitz
Prep Time 0:15
Cook Time 0:05
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.
- ingredients
- 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
Total Cost of Ingredients $5.50
Directions
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. Continue doing so 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.
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What They're Saying
Viviana, on May 20, 01:04 AM, wrote:
Great recipe! I live in the UK where we can’t get skim ricotta, do you think I could make this with skim milk?
SimplyMe, on May 20, 06:45 AM, wrote:
you’re thebomb.com!!!!!