A lovely creamy cheese which is very easy to make! Even my sister who refused to eat the cheese at first turned out to love it! This is a recipe I have made time and time again, a fail-safe in our household. To cheese or not to cheese...that is never the question!
wow I didn't know it was this easy - 13 Apr 2016
Such a simple, basic recipe. No need for the added fat of heavy cream some recipes call for. Resist the urge to turn the heat up. And when you are done, don't throw the whey away. There are lots of uses for whey. Just google. - 06 Apr 2018 (Review from Allrecipes US | Canada)
This recipe renders a soft and supple fresh cheese- unlike the low moisture version found in American grocery stores. It is like the ricotta I used to buy directly from the local farmer in Sicily. It has a slight hint of lemon and soft yet grainy texture. This recipe works wonderfully with goat's milk or even sheep's milk. I was taught to only use a wooden spoon with ricotta or even better, a twig from a lemon tree. Thank you for the recipe. - 02 Jun 2017 (Review from Allrecipes US | Canada)