rich homemade ricotta

A few years ago, I made ricotta for the first time. I suspect a good lot of you just read that — the part where I cheese/played cheesemaker/fiddled with curds and whey in my shoebox kitchen, not because I maybe forgot about a carton of milk for a few weeks in the back of the fridge and conducted an unintentional science project, but — inched your cursor to the little X of your browser tab and navigated away. Clearly, this wasn’t the act of a sane person, though that does seem to be . The thing is, a good amount of cheese that we eat — mozzarella, goat cheese, paneer, cottage cheese — come down to milk plus acid. What you do from there is your art. Except my first ricotta wasn’t particularly artful. It was a little dry and coarse. and ate it happily, but it wasn’t the kind of ricotta you dream of. I moved on.