Serious Eats: Talk
I made my own ricotta!
Thanks to readers and posters here and on The Kitchn, I finally decided to bite the bullet and make my own ricotta. It was all true--easy to make and tastes amazing. Tonight I served it as a dressing (mixed with lemon juice, nutmeg and a little sugar) for a strawberry and raspberry arugula salad. I'm a convert; will never buy ricotta again!