The recipe for these cookies included a container of Ricotta. I knew I wanted to make the Ricotta instead because it is so easy and tastes so much better than store-bought.
The hardest part of making Ricotta is waiting for the milk to come to a simmer. Patience is not my middle name.
Here's what you do: Put 8 cups of whole milk into a large pan. Add one teaspoon of salt. When the milk is at the simmering point, add 3 tablespoons of lemon juice. Give it a stir and let it sit for two minutes while the curds form. Scoop the curds into a lined colander (I use clean, rinsed Handi Wipes) and let drain for 5 minutes. PRINT RECIPE
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