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Fresh ricotta is best the day it's made but can be stored in an airtight container in the refrigerator up to four days. Martha made this recipe on Cooking School episode 412.

Source: Martha Stewart Living, June 2013
Total Time Prep Yield



Cook's Notes

Fresh ricotta may be an uncomplicated cheese, but it's far from plain. Serve a fluffy mound of it (instead of butter) with bread, or add it to a bowl of pasta. And combined with honey and figs, it yields an all-in-one fruit-and-cheese plate. Brilliant. Don't waste the protein-rich whey that drains out of the ricotta curds. Freeze it in ice-cube trays and use in smoothies, or simply enjoy it as is, poured over ice.

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How would you rate this recipe?
  • AdMom
    14 SEP, 2013
    Mine didn't curd up with that amount of lemon so I doubled it and it worked.
  • Michelle W
    18 AUG, 2013
    Very easy, very good! My cheese turned out perfectly the first time I made it. Making it again now, a week later, for pizza!
  • darlingme
    4 JUN, 2013
    This is absolutely wonderful! The best I've ever had. I was raised on ricotta from the Italian deli, and it cant compare to this! I made it for my Mom's birthday for the whole family. I doubled the recipe, and they ate it all! So creamy and delicious.. I hung it a little longer than the recipe says, cause I wanted it a little dryer. But next time I wont because I think creamier is better! This is sooooo good!
  • wifemothereventplanner
    2 JUN, 2013
    this looks dangerously easy!

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