Fresh ricotta cheese from Bon Appétit Magazine, January 2009 (page 87) by Andrew Carmellini

  • 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

  • Christine on August 17, 2014

    This couldn't have been easier to make -- if I had realized just how simple it is, I would have tried it ages ago! My husband and I usually have milk on hand for recipes, but we're not big milk drinkers so a lot of it often goes to waste (which I hate!) I finally had the idea to use the extra to make ricotta before it went bad and it turned out great. I used 2% milk without any trouble, though I do think it yielded a bit less.

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