Trending
Calendar
 
CP on Facebook

 

CP on Twitter
Print Email

BrokeAss Gourmet

Home-made Ricotta

Photo: Okan Arabacioglu, License: N/A

Okan Arabacioglu


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

Ingredients in home-made ricotta: milk, cream, vinegar, salt.

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

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

Ingredients

3 cups whole milk $2 for a gallon

1 cup plus 3 tablespoon heavy cream $1.50 for a half pint

2 tablespoon white (5 percent acidity) vinegar $2 for 16 oz.

1/2 teaspoon 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 let mixture sit for five 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 four days, but is best if eaten as soon as possible.

Makes about 1 1/2 cups.

We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus