I’ve been meaning to make fresh ricotta ever since I opened Mark Bittman’s How to Cook Everything Vegetarian and read, “Yes, you can make cheese, and I strongly urge you to give it a try.” (Well, okay then, I think I will.) But I hadn’t gotten around to it for a variety of reasons, not the least of which was my suspicion that ricotta might be a gateway cheese: one day you’re happily boiling store-bought milk in your kitchen and the next you’re trying to convince your boyfriend that there’s really no reason not to keep just one or two small goats in the backyard.
Well, ricotta made; suspicions confirmed. Oh wait. Have I moved on to goats while you’re still back there wondering why anyone in their right mind would make something that’s readily available at even the lamest of grocery stores?