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How would you adjust the recipe if you use homemade ricotta?

I've been making homemade ricotta lately. I usually let the curds drain for about an hour before packing up the cheese. In this recipe, do I just let the ricotta drain for longer? How firm does it need to be?

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Merrill

Merrill is a co-founder of Food52.

added over 2 years ago

What recipe do you mean?

Rivertree kitchen added over 2 years ago

So sorry--I thought it would come through. The Baked Ricotta and Goat Cheese with Candied Cherry Tomatoes.

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