Fresh, creamy, and easy to make—what's not to like?
By America's Test Kitchen | April 26, 2012
This really looks interesting. I love a soft mild cheese and it looks like you could use this like a fresh mozzarella. I am going to try this. Lasagna would be good too.
Love this stuff. I don’t buy ricotta any more from the store because the homemade version is much smoother and creamier. I make it the day before I need it then let it drain in the fridge over night if I need it firmer.
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We wanted easy tomato bruschetta that we could make all year round. And it’d be good if the tomatoes didn’t tumble to the floor at first bite, too.
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