To the home chef, cheesemaking might appear to be a laborious process and an enigmatic art form. How can an ingredient as pure and simple as milk be crafted into hundreds of different varietals? Though I prefer my cheese hard and pungent−the kind that makes itself known as soon as its peeled from the protective plastic wrapping—there is something about a mild and silky fresh ricotta that screams springtime.
The cheesecloth veil has lifted, and with only three fridge staples plus a bit of salt, you can easily make your own Homemade Fresh Ricotta to top pasta, like Warm Pasta Salad with Roasted Corn and Poblano, or to turn into nutmeg-dusted Ricotta Gnocchi. However, a schmear of the fresh stuff on crusty bread with a little drizzle of honey and black pepper should never be underestimated either!