Make some mozzarella, and have it fail to knit together for stretching, then you have ricotta, well, I do. I find that salt really helps the flavor of ricotta. When you compare a store bought mealy textured unsalted ricotta to homemade salted ricotta, you'll probably never go back to store bought again.
Make some mozzarella, and have it fail to knit together for stretching, then you have ricotta, well, I do. I find that salt really helps the flavor of ricotta. When you compare a store bought mealy textured unsalted ricotta to homemade salted ricotta, you'll probably never go back to store bought again.