Fresh Cheese

The word ricotta, as you probably know if you’ve read a cookbook in the last twenty years, means “recooked.” It’s made from proteins skimmed off reheated whey left over from cheesemaking, and because no starter is used, it’s not technically a cheese. True ricotta isn’t within my capabilities: I don’t often have on hand the gallons of whey I’d need to make a cup of ... dairy product.

But a good, easy, fast approximation of fresh ricotta? Hand me the cheesecloth a