Buzz
While reducing food waste is a cause many are passionate about, even the most dedicated eco-warrior might shy away from drinking expired milk. However, would many of these same people enjoy a perfectly plated slice of spoiled milk (cheese)? Without a doubt, I know I would.
In our household, we prefer cream or half & half in coffee, and we reserve milk—whether whole or otherwise—strictly for recipes. We rarely keep it on hand, which often results in leftover milk after a dish like au gratin or mac and cheese has been enjoyed, and I dislike throwing it away.
Repurpose It
I generally plan ahead and gather enough recipes to use up the milk, but I always keep homemade ricotta as my secret weapon. Ricotta, which translates to “recooked” in Italian, is made from the whey left behind during the production of pecorino or mozzarella. In Italy, it’s often made from sheep’s milk, but in the U.S., cow’s milk is typically used.
A casaro, or Italian cheesemaker, will re-cook separated whey until new curds form, then strain it into baskets to create ricotta. While cheesemakers use whey, you can make ricotta from the milk you have in your fridge, whether whole or 2%; anything lower in fat won’t produce the curds needed.
All you really need is a bit of lemon juice or vinegar, a strainer, and a cooking thermometer. We’ve explained the process in more detail in this article from a few years ago with step-by-step instructions.
Making ricotta at home is simple, and cooking it eliminates any potential bacteria that people like me dread, plus you end up with cheese. Heat the questionable milk until it’s nearly boiling, stir in an acid, strain it, and enjoy.
If you prefer not to add extra liquid, powdered lemon or citric acid works just as well. Some recipes call for up to ¼ cup of lemon juice, but a scant teaspoon of powdered lemon is enough to achieve the same sour flavor and curdling effect.
Use your homemade ricotta as a spread for toast, whisk it into scrambled eggs, or top off pizzas and pastas with it. This version has a more vibrant flavor compared to the store-bought variety, which is often creamy but lacks the zest of homemade.
You can personalize ricotta by adding sugar, salt, olive oil, herbs, or spices. Top it with tapenade, or add garlic and extra lemon for a fresh and delicious mezze treat.
Recook the Recooked
Despite my best efforts, I’ve occasionally ended up wasting the very item I made to avoid waste, and homemade ricotta is no exception. Store-bought ricotta also falls victim to accidental overuse; after making lasagna or baked ziti, the leftover tub often languishes at the back of the fridge.
Ricotta is excellent when freshly opened, but it tends to lose its freshness after three to four days. That doesn’t mean you have to throw it out, though.
Follow the lead of southern Italians and recook the recooked—make Ricotta al Forno, or ‘oven-baked ricotta.’ Think of the delicious, golden-brown bits you find on a white pizza—that’s the tasty treat that awaits you.
Typically enjoyed at breakfast, these little cheese cakes can be sweet or savory, but the base is a simple one-ingredient dish, unless you choose to add more. Drizzle olive oil, sprinkle herbs, and season before baking, or use them as a sweet canvas. Just like uncooked ricotta, they’re extremely adaptable.
While many prefer to bake it in a mound or small mold, I like to spread mine thin—usually about an inch thick—to maximize the delicious, savory, almost-burnt crust. That’s where the magic happens during baking.
If homemade ricotta is easy to make, ricotta al forno is even easier: Just arrange it in your chosen baking dish, bake, cool, and serve. Cook it until browned for a dip, or until crisp for a pie-like or semi-firm cheese texture.
The temperature depends on your preference and oven. For a thicker, dip-like version, bake at 400°F to create a crispy exterior while keeping the inside moist. For a more cake-like texture, 375°F is a better choice, yielding a smoother, chewier result.
I prefer to cook mine in a cast iron skillet. It creates the perfect crispy bits, is heavy enough to form a crust quickly, and because it retains heat for a while, it helps keep the crust moist when reheating. It results in a wonderfully chewy interior, with the magic of Maillard browning on the outside.
Since these tips are simple, low-effort, and don’t require many extra ingredients, they’re easy to apply whenever you’re using milk and ricotta. You can also experiment with making (and/or baking) yogurt, cottage cheese, mascarpone, cream cheese, and more. Feel free to get creative, but remember not to discard something that could turn out amazing with just a little extra effort.
