The ricotta did not disappoint: it was creamy, fluffy and sweet. In fact, I'm not sure I've ever had ricotta as wonderfully fresh and decadent.
I soon set out to make use of my moulds. I started with Mark Bittman - a favorite and always at the ready with my geeky iphone app. The recipe couldn't be simpler: milk and buttermilk cooked and strained in four easy steps. I purchased the highest quality ingredients I could find and followed the directions carefully.
The result? Not bad, but not Caputo Brothers. Mine was not as creamy (I would not let the curds drain quite so long next time) and not quite as flavorful. But it was a nice, quick, and satisfyingly easy home version. Next time, I'll take some cues from here and poke around a bit elsewhere and see what else I can learn.
Next time I have an urge to make cheese - I might check out these or these (and what fun gifts these would make?). Do you have any ricotta-making secrets?