Monday, October 22, 2012

Homemade Ricotta

During a quick visit to Rochester this past weekend, my Mom taught me to make ricotta from scratch, something that she swears by and that I now swear by too. The homemade ricotta is sweeter and has a slightly more citrusy taste than the store bought kind and, given how effortlessly you can make it, is well worth the extra work. While I used my Mom's personal recipe, this one is pretty similar, although I didn't use heavy cream. Once made, you can use it for any recipe that calls for ricotta - eggplant rollatini, ravioli, cheesecake, just to name a few - and trust me, you'll never switch back to store bought!

xx Molly

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