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?
You deserve a cookie.
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better -- including recipes, how-tos, and exclusives and great gift ideas from Provisions, our kitchen and home shop.