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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Nowhere in this recipe does it say that ultra pasteurized milk will NOT curdle. I wasted a gallon of milk and about 5 lemons (based on the comments about lemon acidity) on trying to make mess of a pot curdle. I wasted money on organic milk and the best cream I could find. I am so angry and disappointed. The stores are out of ricotta bc of the virus and Easter—thought I could save the day by making this for our annual ricotta pie.
If you’re reading this—do not use ultra pasteurized milk—go Google it. It won’t work.
Wonderful, foolproof recipe. Yields the most delicious ricotta to serve on its own or in recipes and lasts for weeks. My white pizza reached new heights!
We used goat milk instead of whole milk and cream and it was delicious!
I'm married to a Italian and he had never had homemade ricotta before. I've never been a fan of ricotta no matter what brand I bought. Now we can't believe what a difference homemade makes in the flavor of any dish. My first batch I thought not curdling. Walked the dogs and came back to throw it out but it set up just fine and tasted amazing. The best quality freshest whole milk makes all the difference. We have a local dairy so if you can find that, use their milk as opposed to a grocery chain.
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