Yield: Yields about 4-1/2 cups ricotta
Freshly made ricotta is so good, you’ll want to eat it by the spoonful. With so few ingredients, the quality of each is very important. The better your milk and cream, the better your cheese will be. A high-quality sea salt will also make a difference. If you’d like to make a little less, the recipe is easily halved.
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OHH EMM GEE !! This was delicious, I've made it twice so far and it's been outstanding both times. As noted, not all lemons are created equal and both times, I've needed to add a little extra lemon juice with the first batch distinctly lemon-flavored and the second batch, not lemony at all .. either way, this recipe is well worth the 30 minutes and I'll never use store bought ricotta again !!
We made this recipe and it is as easy as they are saying. The cheese produced was AMAZING! We also made the stuffed shells recipe and the stuffed pork chops. Delicious.
Super Fabulous! Couldn't be easier to do. I'll never buy the stuff in the tub again. Even my 5-year old grandson commented when eating the stuffed shells -- I love this cheese!!!! Made a recipe with stuffed shells with half of the cheese and used the other half to make a ricotta cake. Made the cheese again a few days later and made two more cakes to take to a party. Yesthat's how good this stuff is!
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