The other day I ran to the store to pick up some ricotta.  My usual brand was not in stock, and the other guy was.  I put a package into my cart and finished my shopping.  Half way through the market, it hit me, what was I doing paying that much money for a mere 6 ounces.  I could make it for a fraction of the cost and it would taste so much better.  Back to the shelving it went.

Making ricotta is simple.  In fact, most of us have all the ingredients in our home right now.  It doesn’t take that long;  about thirty minutes.  And it tastes so much better than buying it at the store.  It is creamy, slightly lemony, and so fresh tasting.  I love that I can play with the flavor by adding different salts or even zest from citrus.

I like to use ricotta tossed with hot pasta and veggies, it makes a wonderfully light dinner.  As well when I am in a bind for something sweet, it makes a lovely dessert;  just add some fresh fruit and a drizzle of honey.  Breakfast time, add some to your pancakes or waffles.  I have even tossed a little with chestnut honey into my oatmeal.

Now go to your fridge, pull out that milk (whole milk that is) and grab a lemon.  You are going to have some fun now…… and can thank me later.


If you like this recipe, check these out:

Ricotta – bell’alimento 

Ricotta – shutterbean 

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