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Sweetened Ricotta

  • yield: Makes 1 1/2 cups
Photography: GENTL & HYERS

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Ingredients

  • 12 ounces fresh ricotta cheese (preferably buffalo ricotta)
  • 1/4 cup plus 1 teaspoon creme fraiche
  • 3 tablespoons sugar
  • 3/4 teaspoon pure vanilla extract
  • Pinch of salt

Cook's Note

Sweetened ricotta can be refrigerated, covered, up to 1 day.

Directions

  1. Step 1

    Put ricotta in a fine sieve set over a bowl. Let drain 10 minutes to remove excess liquid; discard liquid.

  2. Step 2

    Stir together ricotta, creme fraiche, sugar, vanilla, and salt in a medium bowl.

Source
Martha Stewart Living, June 2005

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