Homemade ricotta is shockingly easy to make and far superior to the gritty, bland store-bought ricotta that sends chills down my spine (and made me think I hated ricotta for most of my life!). Just make sure to use cream and milk that is not ultra-pasteurized, which is heated to a very high temperature to kill bacteria and renders it completely useless for any kind of cheesemaking. You can usually find pasteurized (or batch-pasteurized) milk at a natural/whole foods or co-op grocery store.
The options for use are endless!
[tasty-recipe id=”30870″]
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