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How To Make Fresh Ricotta

post #1 of 3
3/5/09 at 10:53am
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The best thing about making your own ricotta is the cost. It is less expensive, ounce for ounce, than the commercial stuff.


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post #2 of 3
3/5/09 at 2:58pm
Interesting. It's always been my understanding that ricotta means "recooked", and traditionally is made from reheated whey leftover after other cheese has been made. That's how we make our ricotta and it's a lot more time consuming than this recipe sounds. Frankly, this sounds more like a recipe for a queso fresco or panir, but I'm gonna try it anyhow. thanks!
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post #3 of 3
3/5/09 at 3:01pm
I want to try making this and utilizing it to make the next batch of cannoli with it. Shells are shells but the filling is the issue and with fresh ricotta.... mmm.
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