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2301 230102 KeepitZestyCookbook HousemadeRicotta New
2301 230102 KeepitZestyCookbook HousemadeRicotta New
Recipes

Love Ricotta? Here’s How To Make Ricotta 3 Different Ways

The following excerpt and recipe for Ricotta Three Ways is from Edy Massih’s cookbook “Keep It Zesty.” It’s available for purchase on Amazon.

I really fell in love with ricotta during my time in Italy—the creamy richness felt brand-new compared to grocery brands I had tried. So when I came back, I got to work making my own at home, which quickly became an Edy’s Grocer staple! (Plus, if you’re like me and never nailed breadmaking, homemade ricotta can be your party trick.) Because Italians use ricotta interchangeably as a savory and sweet ingredient, I wanted to do a version of both here. For savory, I add lemon zest, fresh thyme, and the bite of fresh black pepper. And for sweet, I rely on rosewater and honey, two simple ingredients that bring it to life.

The Mother Ricotta

Difficulty:BeginnerCook time:3 hours Total time:3 hours Servings:2 servings

Ingredients

Instructions

  1. Add the milk, cream, and salt to a large saucepan over low heat. Warm, stirring occasionally, until a thermometer reads 195°F. Remove from the heat and stir in the lemon juice and vinegar. Let the mixture sit until curds form, about 15 minutes.
  2. Set a colander over a large bowl and line with cheesecloth—there should be about an inch of cloth hanging over the edge. Strain the ricotta into the cheesecloth and discard the whey (the liquid) from the bowl. Gather the sides of the cheesecloth and twist into a tight ball of curds. Set the colander back over the bowl and leave the ricotta to strain in the cheesecloth for about 2 hours, until fully cooled. Transfer to an airtight container and refrigerate for up to 2 weeks.
Keywords:< 5 Ingredients, Italian Food

Rosey Ricotta

Difficulty:BeginnerPrep time: 5 minutesTotal time: 5 minutesServings:1 servings

Ingredients

Instructions

  1. Add the ricotta, rosewater, honey, olive oil, and salt to a medium bowl. Use a rubber spatula to fold it all together until incorporated. Serve immediately or refrigerate in an airtight container for up to 2 weeks.
Keywords:< 5 Ingredients, Italian Food

Peppery Thyme Ricotta

Difficulty:BeginnerPrep time: 5 minutesTotal time: 5 minutesServings:1 servings

Ingredients

Instructions

  1. Add the ricotta, lemon zest, olive oil, thyme, pepper, and salt to a medium bowl. Use a rubber spatula to fold it all together until incorporated. Serve immediately or refrigerate in an airtight container for up to 2 weeks.
Keywords:< 5 Ingredients, Italian Food

Edy’s Tip: Fold into or serve on top of any of your favorite pasta dishes!

Giselle Medina is the associate editor for Spoon University where she helps oversee food coverage of news, pop culture, trends, and celebrities.

In her free time, Giselle is an avid TV binge-watcher and will never say no to a Real Housewives franchise, but also makes the best chocolate chip muffins (at least that's what her inner circle says). She has a huge sweet tooth and is always on the hunt for a good chocolate chip cookie. Shoot her an email at gisellemedina@hercampus.com.