Reviewed: May 7, 2013

I am thrilled to death over the outcome of this recipe. Thank you for posting! AND, I made it is the kicker. None believes me, but tis the truth, by George! Thank you and my husband and grown sons and families do to.

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2 users found this review helpful

Reviewer:

littleriverbaker

Cooking Level: Expert

Reviewed: Nov. 3, 2012

Fantastic. I will never buy ricotta again. It is so easy and taste is very fresh. I put it on top of penne with marinara, add sugar substitute and top with fresh berries and have even added high quality cocoa to make chocolate ricotta as a dessert. I love it while it is warm! I barely drain mine in the cheesecloth as it results in a more moist, creamy ricotta. I have made homemade ravioli for my southern friends and they said they were to die for! You must try this.

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9 users found this review helpful

Reviewer:

Cindy

Cooking Level: Intermediate

Home Town: Niagara Falls, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Aug. 30, 2012

This recipe was ok but it cost more for a gallon of milk than it is to buy ricotta cheese at the super market so I will probably not make again. Turned out ok with the fresh ricotta taste when I did make it.

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5 users found this review helpful

Reviewer:

Terry

Cooking Level: Intermediate

Home Town: Alma, Michigan, USA

Living In: Harrison, Michigan, USA

Reviewed: Jul. 13, 2012

This is amazingly simple and delicious. The hardest part was finding the cheesecloth to strain it. Whether it's a "true ricotta" or not is not really all that important to me. It tastes great and works in recipes. I used it in a chicken recipe and it was perfect. It works well as a spread on crackers (try adding fresh chives or a little powdered ranch). Love this stuff! I'll definitely be making it again. I may halve the recipe the next time to make a smaller amount.

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7 users found this review helpful

Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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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4 users found this review helpful

Reviewer:

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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8 users found this review helpful

Reviewer:

What's for dinner, mom?

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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15 users found this review helpful