Creamy home made ricotta cheese
I think every person who claims to like cooking should make their own ricotta cheese at least once! It is as easy as boiling some milk, adding three ingredients and then waiting for the whey to drain. I usually add my ricotta cheese to my lasagne as well as Fabio's recipe for meatballs (both recipes still to come). And so far I have heard no complaints! On the contrary.. Ricotta cheese can also be used as a part of your appetizers, in salads, desserts, pastas, as a dip...the possibilities end only when you give up on your creativity!
The only negative aspect of making your own ricotta cheese is that you have to use it within three days - but really...is that such a bad thing after all?
The only negative aspect of making your own ricotta cheese is that you have to use it within three days - but really...is that such a bad thing after all?
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