Melissa Clark’s NY Times recipe for ricotta is a gift. We’ve already made it twice and loved the results both times. A freshness and wholeness that just isn’t in a store’s container. When I messaged her to tell her I would never purchase ricotta in a store again, she replied, “Yay! Mission accomplished.”
Photos of the easy task follow. Recipe is HERE.
Lining a colander with cheese cloth and placing over a bowl
Mixture of whole milk, heavy cream, lemon juice, yogurt, and salt
Draining to the desired consistency (saving the whey for future use)
Fresh homemade ricotta. Fantastic.
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