Follow along with this tutorial and learn our technique for making fresh ricotta. This is not the way my dad made ricotta in Calabria but this process that we developed after we moved in the US in the 70s gives you the same results in texture and creaminess of ricotta made with leftover whey. It is
better than anything I can buy here, but if you have access to sheep milk ricotta I would encourage you to buy it. This recipe uses cow’s milk so it doesn’t have the richness or that gamey taste that sheep milk has. All you need is a gallon of milk, ¾ cup of cream, two teaspoons salt and one teaspoon of rennet. The recipe can also be found in both of my cookbooks. I also posted it a year ago under IG highlights, mom was collecting the curds in that post. I will share more recipes with ricotta so make some so you can see the difference from store bought ricotta. I hope you try it and let me know how you like it.