My sister-in-law’s wedding is coming up and I wanted to prepare for the family flying in and staying with us by cooking lots of delicious food ahead of time, freezing it, and popping it in the oven each night. This was my mom’s brilliant idea earlier today and I started planning my week’s worth of recipes straight away.
Now, the obvious one - I’ve gotta make my favorite lasagna!
I've got all the ingredients but Ricotta! And I’m feeling lazy tonight- I'm already in my PJs, the kids are settled in watching a movie, and I really don’t want to run to the store. So I call my mom back again because she’d mentioned before how she’d made her own ricotta from scratch using whole milk and her Instant pot. Below is the recipe she shared with me, but she doesn’t remember where she got it from originally so the source is unfortunately unknown. My mom and I both however can vouch for its greatness (and easiness)!!
Follow these instructions and you’re in the ricotta:
You’re done! The cheese curd left over is the beautiful fresh homemade organic ricotta! Keep it in an airtight container in the refrigerator for up to 5 days.