Homemade Ricotta

Preparation info
  • Makes Approximately

    1 pound

    • Difficulty


Appears in

By Nick Malgieri

Published 1990

  • About

Robert Alleva, Sr., proprietor of the Alleva Dairy on Grand Street in New York’s Little Italy, recently shared some of his knowledge about making fresh ricotta — the indispensable milk product for many Italian pastries. The Allevas, originally from Benevento, in southern Italy, have been in the latticini (Italian cheeses and milk products) business since 1892.

I was surprised to find that the process of making ricotta