Homemade Ricotta: An Easy and Affordable Alternative to Store-Bought

In one of my cooking classes we made a homemade nut-based ricotta substitute. It was relatively straightforward, and since I’m not vegan, I began reading up how to make a milk-based ricotta at home. Having made it several times now, I’m still surprised that it is quicker to make than driving to the grocery store. It often comes in at a better price point too!

It only requires a few items:

- 1L Whole Milk (Tip: do not use UHT or micro filtered)

- 1 Lemon

- 1/4 tsp sea salt

- Cheesecloth

- Strainer

- Metal Bowl

- Thermometer (Tip: Use one that clips to side of saucepan)

To make, pour the milk and salt in a saucepan and install your thermometer. Bring to 85C.

Once warmed, remove from heat and add juice of one lemon. Stir. Place lid on and let sit for 20 mins.

Finally, dampen cheese cloth and place it over strainer that’s been placed on a large bowl. Gently pour or ladle milk into the strainer. Let strain for 5-20 mins, depending how dry you want your cheese.

Tip: You can twist and squeeze the cheesecloth gently if you want more liquid removed. 

Tip: You can mix in organic lemon zest into cheese at this point for a stronger citrus flavour.

This ricotta is delicious on top of pasta or gnocchi with a simple tomato and basil sauce. It also is delicious in stuffed giant shells. Or just serve it with some braised tomatoes in olive oil and baguette slices as an appetizer. 

Cost Analysis: The cost of 4L Sealtest homogenize 3.25% milk is $7.44 at Walmart at the time of writing. So, 1L would be $1.86. A lemon cost about $1, or cheaper if you purchase a bag. So total cost is about $2.86 for approximately one cup of ricotta (250 g). Correcting for size, a tub at Walmart would work out to $3.93 for same amount (and you have to buy it in a 475 g portion for $7.48, which may be more than you need).

I haven’t bought ricotta since learning to make this simple version, and it tastes so fresh.