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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2 Comments

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. September 18, 2011
What recipe do you mean?
 
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