Recipe
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
- Cook Time: 3 hrs
- Total Time: 3 hrs
- Servings: 2
Ingredients
- 1 gallon whole milk
- 1 quart heavy cream
- 3 tablespoons kosher salt
- 1⁄2 cup fresh lemon juice
- 1⁄2 cup apple cider vinegar
Photo from <a href="https://amzn.to/4aVuHP9">"Keep It Zesty"</a>
Step 1
Step 2
Rosey Ricotta
- Prep Time: 5 mins
- Total Time: 5 mins
- Servings: 1
Ingredients
- 1 pound Mother Ricotta or store-bought ricotta at room temperature
- 2 tablespoons rosewater
- 2 tablespoons honey
- 1 tablespoon extra-virgin olive oil
- 1⁄2 tablespoon kosher salt
Step 1
Peppery Thyme Ricotta
- Prep Time: 5 mins
- Total Time: 5 mins
- Servings: 1
Ingredients
- 1 pound Mother Ricotta or store-bought ricotta at room temperature
- Zest 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh thyme leaves
- 1⁄2 tablespoon freshly ground black pepper
- 1⁄2 tablespoon kosher salt
Step 1
Edy’s Tip: Fold into or serve on top of any of your favorite pasta dishes!