Fresh ricotta is one of life’s greatest little miracles. Transforming that horrible-looking yellowish liquid (whey) into a delicious soft white cheese is truly magical. And ridiculously easy: I will never throw out whey ever again! There are other things you can do with the whey, such as feeding it to houseplants or pets, but ricotta is for sure the best thing to do with it.
Method: Pour the whey from your cheese or yogurt making process into a pot and bring it to a boil. After a few minutes the surface will begin to develop a thick foamy substance. When you see it begin to crack a little, remove it from the heat. Be careful not to let it boil over as the foam grows rather quickly. Let it sit for a minute and then scoop out the foam with a hand-held strainer into a cheesecloth-lined container (I re-use the little basket that comes with store-bought ricotta). Let it cool on the counter and then place it in the fridge for a couple of hours. Done. Enjoy!
Eating tips: Ricotta is beautiful in a number of savoury dishes. Spread your ricotta on toast or warm croissants in the morning for breakfast. Top with a drizzle of honey or sliced figs and cinnamon. In fact, most fruit is delicious with ricotta (e.g. sliced apples, strawberries, raspberries…). When I was growing up, my father would often just sprinkle a bit of sugar on fresh ricotta and just eat it with a spoon for a lovely little dessert.