Homemade Ricotta
Show: Barefoot Contessa
Episode: Jeffery Dinner
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Average Rating:
Total Reviews: 49
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By Chef Art
Austin, TX
on October 10, 2011
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This recipe is awesome!!! And so easy, too!!! I used to live near an Italian market that made fresh ricotta cheese everyday - but then I moved and cannot find it anywhere. I used white wine vinegar, and let the vinegar and milk and cream sit for 10 minutes before straining - then let it strain for 45 minutes - just like another reviewer recommended. Made a lasagna and eggplant rollantini - out of this world! What a difference fresh cheese makes! Will try same recipe with lemon juice instead of vinegar the next time I made a cheesecake!
By phoebe_hall_122...
Frisco, 83
on October 07, 2011
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I followed other reviewers suggestions to let the boiled mixture sit for 10 minutes after adding vinegar. I also left it to drain for about 30 minutes. Wonderful texture and flavor. I used unpasteurized heavy cream. I am not sure if this makes a difference in texture.
By jdfoldenauer_11...
Ypsilanti, MI
on October 04, 2011
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Oh dear God is this good and easy. I drool just thinking of this and it is so simple to make.
By marsew1_13071953
columbus, 75
on August 25, 2011
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I tried this recipe last night and followed it to the letter but it didn't thicken or curdle at all. Any ideas?
By sweetblessings9
Findlay, OH
on August 21, 2011
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This recipe is so cool! I didn't know you could make your own ricotta, and every time I've seen it in the store it's pretty expensive. I halved the recipe (just to be safe because it was my first time, and I had never tasted ricotta cheese before. I thought it would be fun to try because I see ricotta as an ingredient in a lot of things. I will definitely be making this again! I also didn't have the right kind of tools, so I was creative and used what I had on hand. I used a glass bowl, a pasta drainer, and damp paper towels in place of the cheese cloth. It worked perfectly and I didn't have to spend any extra money on these things!
By sunnyjooey
on August 13, 2011
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I made this because my local supermarket doesn't carry ricotta.
For extra thick ricotta, I stew the mixture on a low fire for about 1hour before draining. Excellent!
By lizabeth_cuisin...
Minneapolis, MN
on August 11, 2011
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My whole family loved, it had a very rich fresh taste. However, I would have liked it to be more creamy, mine did not hold together well (it almost crumbled. Any suggestions?
By etravisono
Arlington, VA
on July 29, 2011
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Hands down, the best ricotta recipe I have tried. I've found that if you let it sit in the pan for about 10 minutes (instead of 1 minute as the recipe suggests, the yield will be closer to 3 cups of ricotta.
By mrsdicktracy1959
Chester, VA
on June 26, 2011
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Since I am allergic to cow's milk, I can't make this recipe exactly as laid out. But I found, if I use Whole Goat's Milk for the full 6 cups (Or 4 cups whole and 2 cups skim and follow the recipe the rest of the way it comes out perfect. I just made a batch for a vegetable lasagna tomorrow. It's awesome on a white pizza too.
By jnkldy213
Massachusetts
on June 11, 2011
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I have made this ricotta 3 times. It is delicious. I have made it ahead one day and used it in homemade manicotti noodles. It is the best! Ina thanks....this one is a keeper and I am passing it along to some friend!!