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?

Rivertree kitchen
  • 2551 views
  • 2 Comments

2 Comments

Rivertree K.
Rivertree K. September 18, 2011
So sorry--I thought it would come through. The Baked Ricotta and Goat Cheese with Candied Cherry Tomatoes.
 
Merrill S.
Merrill S. September 18, 2011
What recipe do you mean?
 
Recommended by Food52

Popular on Food52