I’ve done paneer (indian cheese) before, which is made like the ricotta but without the cream, and then pressed into a solid shape. It was super-easy and very satisfying, so methinks I’ll have to give the ricotta a try sometime!
I LOVE homemade ricotta! I made it once last year, and I used goat milk as per the recipe. I have no idea why it was called for in addition to regular milk. I’ll have try it your way too… I’m tempted to make it this weekend now!
This looks fantastic! I’ve been meaning to make ricotta for a while, so I appreciate the reminder. Also, you should try making paneer. It’s pretty easy. I might be wrong, but I think you could even save the whey to make more cheese (ricotta, paneer, or otherwise). I wonder if that would change the flavour of the finished cheese.