Label
All
0
Clear all filters

The Editors of Saveur

Homemade Ricotta

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in
Italian Comfort Food
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

Ricotta is traditionally made by reheating whey left over from cheese making, but it is easy to make a version of it at home using whole milk and rennet. The latter consists of enzymes that act as a coagulant and that produce the sweet, earthy flavor of old-world ricotta.

Method

To make ricotta at home, combine 4 qt. whole milk and ¾ cup heavy cream in a pot an

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title