Homemade ricotta from Pasta Every Day: Make It, Shape It, Sauce It, Eat It (page 61) by Meryl Feinstein

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Notes about this recipe

  • SKidd on January 30, 2026

    Turned out lovely.very straightforward recipe, and whipping in the food processor makes a lovely texture

  • dbuhler on May 10, 2024

    This was my first time making homemade ricotta and it was fairly easy to do. I did end up resimmering my mixture because the whey still looked "milky" but I wonder if I needed to do that because it didn't seem to change the color of the whey. I made it to make her gnocchi dough and followed her draining and blitzing directions. I stored in the fridge for 2 days before making the dough...when I pulled it out to make the dough it was VERY stiff. So much so that it broke my spatula as I was trying to mix in the cheese and eggs. Next time I will let it sit out a bit to see if that helps the consistency.

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