Unlike many other cheeses, whole milk “ricotta” is actually ridiculously easy to make at home, and you don’t need any strange equipment or ingredients. Which is saying something, because making cheese at home is usually something my lazy self puts into the “are you insane” category of recipes. I’ve seen posts dedicated to making cheddar cheese for example. They are very, very long. Not that I haven’t considered it. I even asked the teenager at the supermarket if they stock rennet once, and the look I got was enough to make all cheese making dreams shrivel back into the insanity cave.

Ricotta is apparently meant to be made with recooked whey – and by golly are there some people who are strict by that definition – hence the inverted commas in the title, as attempt to ward of “technically speaking” types. To be honest though, even the whole milk version…