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Homemade Ricotta

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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