I’ve been on a huge ricotta kick, making it at home for the first time about 3 weeks ago, and then making it every weekend since then. It’s super easy.
I found this great recipe on CASA that shows step by step directions and then how to use it on an delicious toasted hazelnut, honey and lemon crostini.
The only notes I would make is that I’ve needed to simmer my cheese in the curdling phase for about 15 minutes, not 2 minutes like the recipe says.
The recipe calls for minimally pasteurized milk. I used whole milk quarts from Ronnybrook at the Fort Greene Greenmarket, and it worked perfectly.
Give it a try and let me know how it goes!
