Rich Homemade Ricotta

Page: smittenkitchen.com/2011/06/rich-homemade-ricotta/

Cuisine: Italian | Course Type: Spreads

(1 review)

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This is, without a doubt, the best ricotta I have ever made. Heck, it's the best ricotta I've ever eaten.
Granted, it's not exactly slimming--whole milk and cream (or, in my case, half and half), but it is so smooth and so creamy and the lemon and the salt amounts are just right. I made double the amount and used 6 cups of milk and 2 cups of half and half. It was easy, relatively quick and I can give no information about how long it lasts because it lasted no time at all when offered up as a spread for crostini. I have to make it again (without telling) so I can try it in a baked pasta or some sort of stuffing for something savory or sweet.

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