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.
Just saw this done on the test kitchen show, looks so easy. Going to try it tomorrow for my lasagna spinach ricotta rolls
Any ideas for make this with goat milk?? Have tried commercial goat milk ricotta…which tastes awful! Woul like to be able to make some at home that’s better flavored and others wouldn’t be able to tell I used something could have. Have very severe allergy to any form of things made from cow’s milk.
Thanks for your help!
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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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