🍜 Check out our Noodle bookshelf, and save 25% on ckbk Premium Membership 🍜
Easy
Published 2015
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.
To make ricotta at home, combine
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
Advertisement
Advertisement
No reviews for this recipe