I made cheese. And, it worked! Sometimes when I make new foods they don’t exaaaaactly work, and then I feel dumb and sad. But whatever. This worked!
It was DELICIOUS, and so simple. Milk and cream, with acid and salt, curdled and drained.
Then you have ricotta.
I think traditionally ricotta is made from whey leftover after making other cheeses, but this method is fast, simple, and basically foolproof. So, you should try this one. I found the recipe in my latest issue of Food Network Magazine, which I totally adore. If you’re into learning new things about food, this might be a publication you would enjoy. Seriously. I read every word of it, and drool over the pictures every second of my life.