Who knew that three basic ingredients could become breakfast, lunch, and dinner? The tender, creamy curds of this homemade, super-easy ricotta can be served: in the morning, sprinkled with cinnamon and sugar or honey alongside a bowl of fresh berries, at lunch, slathered on crusty bread with a big farm-market greens salad, or tossed in with pasta for an evening meal.
Real Italian ricotta is made from reheating the whey (liquid) that is leftover from making cheeses such as mozzarella and provolone (the word ricotta means “recooked”). For this version, we use whole milk and you won’t spend hours in the kitchen – only about 20 minutes. It is amazing to witness the milk turn to cheese right before your eyes — not to mention that this fresh ricotta makes the store-bought version seem tough and rubbery.
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