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3-Ingredient Ricotta Cheese

| 2/12/2019 10:12:00 AM

three-ingredient ricotta

Shout-out to all the moms who have been stuck inside with their kids for the past two weeks! Like you, I just survived two five-day weekends in a row, thanks to school cancellations due to snow, ice, and extreme temperatures. I’ve been too busy watching hours of reruns of Bunk’d to be able to take a little quiet time to write, and thanks to that, I have a strong opinion about the new kids that have been added to the show.  

And, like many of us who prepared for the epic snowmageddon and polar vortex, I bought an extra gallon of milk in case I wouldn’t be able to get to the store. We live about nine miles from the closest grocery, and when weather gets this bad, we hunker down until it’s safe to be on the road.

So, now that Old Man Winter has settled his grumpy attitude a bit, and the kids are back in school, I noticed that I never did use that extra gallon of milk. We’re not big milk drinkers, so a gallon lasts us a long time. And I noticed today that it’s getting close to the expiration date, so I instantly thought that I should make a batch of my Three-Ingredient Ricotta and have stuffed shells for dinner.

I began making my own ricotta a while ago, when the price of milk plummeted to $0.99/gallon at my local discount grocery store. But, I noticed that the cost of ricotta cheese had not fluctuated much, costing between $3.29 - $3.99 for a small container. So, for 50 cents’ worth of milk, I can make at least $3.29 worth of ricotta. That’s about an 85 percent savings, according to my sister (Yes, I texted her to do the math for me. I prayed for D’s in math when I was in school.).

If you’ve never made ricotta before, this is a really easy recipe to try and then tweak it to your preference once you get the method down pat. You can add lemon zest or other seasonings to make it extra special. You can use it in dessert recipes, too, such as ricotta cookies. In fact, I’ll never go back to buying ricotta because it’s so easy, and it helps me stretch my grocery budget even further. With this recipe, you’ll get a small-curd ricotta that doesn’t have that grittiness sometimes found in the store-bought stuff. It’s light, fluffy, and tangy. So, if you have a little time, give this ricotta recipe a try.

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