But for those of us that occasionally make recipes calling for a large amount of ricotta, there aren’t any 2-pound tubs available, just tiny plastic containers in the supermarket. You can find very good ricotta by taking a trip to an Italian épicerie, although if you need a large quantity, you’ll quickly find yourself headed for the maison des pauvres. (The Poor House.) Making ricotta really is easy and for the price of a quart or two of milk, you can have a lovely mound of freshly-made, still-warm ricotta with very little effort.
What Can You Make With Ricotta?
Homemade ricotta makes a wonderful base for Italian cheesecakes, ravioli fillings, and lasagna. I like to serve a spoonful of this with sliced fresh fruit; peaches, nectarines, or berries are lovely, along with a drizzle of honey. It also make a nice accompaniment to a stewed apricot compote, fresh or ripe figs, or poached dried fruits in the winter. Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired. Homemade ricotta - similar recipe with whole milk and buttermilk from Heidi of 101 Cookbooks Ricotta made with whole milk, cream, salt, and lemon juice from Baking Obsession
