Rich homemade ricotta from Smitten Kitchen by Deb Perelman

  • heavy cream
  • milk

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on January 01, 2015

    I made the mistake of only using whole milk, thinking that the creamy jersey milk I had would be rich enough. Unfortunately, it turned out a little dry and slightly rubbery. Not that it wasn't still good, but it was not so creamy and spreadable as I would have hoped. Next time I will check the cheese every fifteen minutes or so as it drains; I let it sit for roughly an hour, and feel that was too long. I also wonder if my milk may have gotten to hot, or if I added a little too much lemon juice. Because I had less acidic Meyer lemons, I thought I should increase the acid amount a little, but in retrospect I doubt this was necessary. And while I waited for the thermometer to read 190F, I feel the temperature may have registered a little late and the milk was actually ready a minute or two earlier.

  • spharo00 on March 21, 2012

    This single-handedly took me from ricotta loather to ricotta lover. Amazing stuff. I made the recipe exactly as is, using full-fat ingredients, and let it strain for two hours so that it was very thick. I put this in lasagne (from Joy of Cooking) and it was absolutely the best I've had.

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