Why devote an entire gallery to ricotta cheese recipes? If you don’t know the answer, we’re not sure we can be friends.
Just kidding; allow us to explain: Ricotta is kind of like the Muenster or Monterey Jack of the spreadable cheese world: It can be the star, but it’s best as a supporting player, balancing more robust flavors or lending a creamy texture to a dish without adding too much moisture or heft. Its slightly sweet taste is more likely to highlight other ingredients than fight with them.
You can find it in any grocery store, but if you’re the type who wants to get elbow-deep in curds and whey, here’s how to make fresh ricotta cheese yourself. (It’s shockingly easy: All you need is milk, some kind of acid like vinegar or lemon juice, and salt.)
Now, onto our best ricotta cheese recipes.
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