August 15, 2011 § 15 Comments
If you are of the ilk of people who spend a considerable (some may say disproportionate – I say proper) amount of time thinking, preparing, and reading about food (My people! Hello!), or if you are an Italian nonna, then making your own ricotta cheese may be old news to you. Old news, but then hey, you have no excuse for not having some sitting freshly made in your refrigerator right now, now do you?
If it is not old news to you, well then my friend, do I have some news for you!!! Run, don’t walk, gather the ingredients, and make some. Now! Well, read this first. I give you permission. 🙂
I will make no secret of my love for ricotta. It is a profound adoration, really. It’s nearly as passionate as my love for whipped cream (and it may be slightly healthier). I know it’s a fairly commonplace activity to imagine what clouds taste like – come on! don’t even try to tell me I’m the only one who thinks about that – and while most dream up clouds of marshmallows or cotton candy, I think they taste like ricotta. Smooth and airy, billowing in your mouth and then melting into a pool of cream on your tongue…
I would just eat it with a spoon. I do just eat it with a spoon. Though, generally only when no one is looking.