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Everything you need to know about eating and cooking with curds
The white plastic tubs of ricotta available in supermarkets are never remarkable. And if you've only experienced POLLY-O, then you need to taste the wonderful thing that is freshly homemade ricotta.
It's a dead simple process, gradually bringing milk, cream, and lemon juice up to temperature so that curds and whey form. The separated mixture is then strained through cheesecloth and voila! Ricotta, smooth, creamy, totally awesome ricotta.
What Worked: Homemade ricotta beats out store bought by miles. And it's not all that difficult to DIY.
What Didn't: No complaints, this stuff is good.
Suggested Tweaks: Whipping in some fresh herbs would be nice, but milky simplicity is kind of the best part of ricotta, we think, at least.
As always with our Cook the Book feature, we have five (5) copies of The Homemade Pantry to give away.