Once you’ve tasted freshly made ricotta, you can’t help but be hooked!
The first time I did was in Tuscany. The cheese was so fresh, it was still warm! I’ll never forget the experience. How could something so simple be so delicious?
Ever since that first bite, I’ve been seeking out freshly made ricotta in gourmet stores or farmers’ markets. It finally occurred to me that I’d be better off simply making my own. I could make the precious cheese whenever I needed it, and would never again have to go out of my way to find it.
The revelation for me was that making ricotta at home is almost as easy as boiling an egg! Today, making my own ricotta is as routine as brewing my morning tea.
Ricotta in Italian means “re-cooked.” It’s made by re-heating the whey left over from making another cheese. In Tuscany, the leftover whey they use is from sheep’s milk pecorino. (Yes, that was my unforgettable first bite!)
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