Ricotta

Saturday I made homemade ricotta.

OMG, that was easy, and so divine! I took the recipe from From Argentina with Love

but she modified it from Michael Chiarello's Casual Cooking and Heidi Swanson has virtually the same recipe at 101 Cookbooks, so it’s pretty bog standard. All that you need is whole milk and buttermilk (4:1), cheesecloth, a strainer, a pot, and a candy thermometer – and I’m thinking that I won’t need the candy thermometer next time, now that I know what it should look like. I made mine using 1 quart of milk (4 cups) and ended up with about a cup of ricotta.

Why did I make ricotta? I’ll give you a hint:
Michael Ruhlman and cook eat FRET