Ricotta

So often the labor-intensive home version of a basic ingredient isn’t worth the effort, especially when there are so many options made by experts at your fingertips. I always thought that homemade ricotta was one of those things—far too much of a pain to possibly be worth it. Then, of course, when I actually tried making it, I realized it’s incredibly simple and tastes infinitely better than the grocery-store version. I use a mixture of whole milk and heavy cream for a smoother, more spread