Jennie’s homemade ricotta

homemade ricotta

If you’re like most people, then perhaps you enjoy ricotta cheese in favorite Italian dishes such as stuffed manicotti or lasagna, but on it’s own, straight from a plastic container, it’s not something you’d get really excited about. Recently I started hearing about Jennifer Perillo’s recipe for making ricotta at home, and my first thought was, “How can you make ricotta?” I saw the recipe posted on Food52 and knew I had to try it out for myself. The directions don’t mention whether or not it is okay to taste it while it’s still warm, so be glad you read this, because you definitely want to do that. I asked Jennifer about it, and she said even after it’s been chilled, she always likes to let it sit at room temperature before using it. So what did I think? Well, forget what you know about ricotta cheese. This is impossibly light by comparison, with a lot more depth of flavor than the generic stuff from the supermarket. It tastes so good, you want to eat it with a spoon. Now that’s really good. It reminds me of the first time I tried fresh mozzarella after growing up on the hard stuff — a culinary revelation.


22 thoughts on “Jennie’s homemade ricotta

  1. I’m so glad you wrote about this. I’m a little biased because Jennie is a good friend, but just to put the ease of this recipe into context – last year 20 four year olds made this ricotta recipe in my daughter’s pre-k class. Four year olds. And they ate it warm on toast with a little drizzle of honey.

    Jennie is a brilliant cook.

    Kim

  2. Wow. You totally inspired to make this. I was scared to try to make riccotta at home, but if four-year-olds can, I think I have a good shot at it. 😉
    There was a recipe on Food52 called Ricotta with Honeyed Grapes, that I’ve been meaning to try. I bet this would be lovely with it.
    Thank you for sharing!

    1. ha, right about the 4-year-olds. actually now i feel a little embarassed because i didn’t think it was THAT easy. but now that i know how it’s done, i’d definitely do it more often.

  3. When I make Jennie’s ricotta (usually on a Sunday morning), it’s always a double batch. Tastings, lots of tastings occur over here.
    Just to make sure it’s…. you know……good.

  4. I use ricotta a lot in my baking these days. About time I make it on my own. Everyone agrees it is so much better than anything you can buy at the store. Depth of flavor is always preferred to mass market bland 😉

  5. I’m glad you posted this Justin. You reminded me that I have to give this a try. Only thing is that I have a sneaky feeling I will develop an obsession and just want to eat it all day long with a spoon.

  6. Homemade ricotta is the best. I first made this recipe couple years ago and have since cringed every time I’m in a bind and need to buy the stuff in the plastic tub. There is absolutely no comparison. I’ll have to try Jennie’s recipe–looks like a similar yield from half the amount of milk and buttermilk required in the recipe I used.

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