The recipe for this quick, fresh cheese from Mozza chef Nancy Silverton should be a part of every cook's repertoire. It calls for only four ingredients and takes just 30 minutes to make. While it's not technically ricotta (Italian for "recooked") because it's not made by reheating whey (the liquid left over from making mozzarella), it boasts a fresher flavor and creamier texture than the stuff in your supermarket dairy aisle.
Homemade Ricotta Recipe
You may not have the supply of whey you need for a true homemade ricotta, but with milk and an acid, you can make something very similar and totally delicious.