Have you ever had milk or cream in your fridge that is just past the point where you feel comfortable putting it into your cereal? Don't say "gross" yet because it makes the best ricotta cheese. Mix a gallon milk with a quart of cream, a cup of yogurt with active cultures and about a fourth cup lemon juice. Put in a pinch or two of salt and whisk. Place it into a pot on medium heat, stirring every few minutes. Once it comes to a boil, reduce to a simmer and leave until curds start to form. For a finer ricotta, simmer for less time. For bigger curds, simmer for longer. Meanwhile, line a colander with ample cheesecloth and place it over a bowl. Strain the ricotta over the bowl for 5 to 20 minutes, depending on how dry you want it. Save the whey for soup broths or bread. Ricotta should keep for a week or so. It's great for desserts, pizza, pasta sauces or fruit and granola. For a more exacting recipe, look here. Melissa Clark knows knows her technique. The one thing I would recommend is cooking the milk at a slightly higher heat before reducing it to a simmer.
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