Ricotta

I love ricotta and often buy it, but when I have a lot of whole milk, I’ll make it and feel very proud of myself. Admittedly, the milk is usually on its way out of date, so ricotta is the last chance to keep it from spoiling—the heat and acidity often killing off any bacteria that has built up in the milk. The process is simple but also leaves you with a lot of whey, which can be used to brine chicken or marinate vegetables. I credit Dana Cree with that last idea. I had a d