Chef and ricotta enthusiast Viviane Bauquet Farre provides step-by-step instructions on how to make the perfect ricotta in your very own home. Try it with goat’s milk for a tangy version or sheep’s milk for Italian-style ricotta.
The revelation for me was that making ricotta at home is almost as easy as boiling an egg! Today, making my own ricotta is as routine as brewing my morning tea.
Natalie Gardino
Natalie Gardino is an editorial intern for culture as well as a dairy lover and sheep enthusiast. She was born and raised in Boston and is getting her BFA in writing, literature & publishing at Emerson College. Her number one idol is Dr. Seuss.
