RecipeMuncher

I love ricotta, but I’ve never had truly fresh ricotta, so I decided to make my own.  It requires very little time, no special equipment, and few ingredients, so I was able to prepare it one evening, then drain it over night for use the next day.  I had no idea what I might make with it once it was finished, but that’s the story of my life right now.  How bad could it be to simply nibble on fresh ricotta sprinkled with sea salt and perhaps a drizzle of fruity extra virgin olive (...)