Wednesday, September 29, 2010

Homemade Ricotta, Cont.

Last winter I linked to a Molto Mario episode where Mario Batali made some ricotta... and we still haven't made it at home, despite Anna's continued fascination with both ricotta itself and homemade cheese making in general... but now the LA Times is throwing down the second gauntlet with over a thousand words of rapturous praise for the process. How much longer can we resist the siren call? I've been eying a cheese making class for both of us as some sort of holiday gift, but ricotta seems so easy that it would be a great place to start before plunking down $150 a piece for the workshop.