I made this Ricotta from Fine Cooking - so easy and good!

[deb-in-mi]

I cut way back on the salt and, in future attempts, I might try adding a bit more. But very lovely.

I am taking it to a party this weekend, will put it in a mason jar (a wide mouth) and cover it with honey and drizzle some balsamic on it. That's how we had it at a Chicago restaurant over the weekend and it was DELISH!

http://www.finecooking.com/recipes/fresh-homemade-ricotta.aspx

 

[luisa_calif]

Homemade ricotta-type cheese IS so much better. That's the only thing I use for Cavatelli since >>

once I tried using this cheese and found it was SO much better, smoother and not grainy. I use buttermilk instead of lemon juice and don't use the cream.

 

[deb-in-mi]

Oh - I'll definitely try it again with buttermilk - thank you!