- easy home-made ricotta
I stumbled across this quick and easy recipe for home-made ricotta whilst I was browsing and drooling over a Donna Hay App on my iPad, and knew immediately that I had to give it a try.
I decided to use a tub of double cream that I had frozen two weeks ago and figured since it was being cooked anyway it wouldn’t matter. I thawed the cream in the fridge overnight and discovered that it didn’t split in the way that single cream splits when frozen and thawed.
Makes about 1 cup (250g)
- Recipe on Drizzle and Dip
It was really that simple and yielded a delicious and creamy ricotta.
I love ricotta because it gives a wonderfully light and fluffy texture to many dishes. It is fairly neutral in flavour so the perfect base to compliment both sweet and savoury flavours.
I love to add it to my flapjacks / hotcakes and it works so well in many pasta dishes and with eggs in a frittata.