Reviewed: Feb. 13, 2012

I do not use the cream and do not let it sit for an hour before straining. I will try adding the cream next time and this recipe uses more salt than mine and I think that's a great idea.

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Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Sep. 26, 2011

I am beyond thrilled with this recipe. It is incredibly easy and delivers a light, fresh, creamy tasting cheese. I made 2 batches of cheese and my egg-less semolina pasta for ravioli. I got 12 dozen ravioli from it. Everyone loved the fresh taste of the cheese and requested I try it in stuffed shells and lasagna next. This was a fun thing to make with my kids as well! Sayanora to another item I would normally buy!

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Reviewer:

What's for dinner, mom?

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Cooking Level: Expert

Reviewed: Dec. 21, 2010

Wonderful! I am originally from Italy and find that the store bought ricotta often has a plastic container taste. I made this once and it was wonderful. Look forward to making it again.

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anja

Reviewed: Oct. 23, 2010

Excellent

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mkita73

Reviewed: Jul. 7, 2010

this was just awesome and very easy to do!! super creamy and very tasty, i loved it!!

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gravincas

Reviewed: Jun. 28, 2010

Surprisingly easy and very tasty! Used it in Ricotta CAke (also found at allrecipes) and it was DIVINE!! Will make again!

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Rebecca G

Reviewed: Apr. 13, 2010

I had some leftover whole milk (about 2 C), buttermilk (about 1 1/2 C) and heavy cream (about 1 C) so I impulsively made this throwing in 1 tsp kosher salt. I accidentally let the mixture rise above 200 degrees. Even so, it curdled just fine. It was delicious! We used it as a spread on homemade potato bread. It seems I always have a little bit of these various milks waiting to spoil in the fridge. Now I know what I can do with it!

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ATHF

Reviewed: Nov. 28, 2009

Wonderfully easy recipe and fun to make. Very mild flavor, and a bit dryer than store-bought ricotta, but perfect for anything you make with cheese as the ricotta simply absorbs the flavor of whatever dish you're putting it in. We made quesadillas, burgers, casseroles, etc...and the cheese was a perfect substitution for all other expensive cheeses we would've put in. Very pure, low-salt, mild flavor, and we ate onit for well over the week expiration. Keep in an air-tight container and it will last for almost a month!

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Reviewer:

crumbs

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Tacoma, Washington, USA

Reviewed: Sep. 22, 2009

Wow! If I had know it was this easy, I would have done this a long time ago. I couldn't find a ricotta commercially out there to satisfy my taste. I wanted creamy and fully flavor and I have found it. The only thing is I will try to use a lowfat version and see how it taste.

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Andrea

Reviewed: Aug. 11, 2009

A VERY nice and creamy result. I left the heavy cream out (since others mentioned it was OK and it wasn't readily available in my fridge) and used 2% milk. Wasn't real sure what I was looking for to know things were moving along. I did bring it up to 190 and let it sit, and there WERE some curds that formed, but overall it still looked like a pot of milk. Reading a previous commentor's suggestion I reheated the pot again at medium low and let the mixture go until I saw separation of the whey and curds. Worked perfect. I didn't bother with 4 pieces of cheesecloth - just used one. I also did only half a batch my first time out. Made just shy of 2 cups worth. Will definitely do this again :)

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