I’ve been asked a lot how I make this cheese and here is the answer. The recipe produces very delicate and smooth ricotta. It really matters what kind of dairy you use: organic whole milk and not ultra-pasteurized cream are preferred. I also want to emphasize the importance of timing: do not overheat the milk-cream mixture, and do not let it boil. Otherwise, you will end up with tough and rubbery curd. And, please, remember that the adjective “fresh” is applicable for a couple of days only; so consume the cheese rather soon.
By the way, speaking of fresh cheese. A long time ago I posted my favorite recipe of Russian fresh cheese – tvorog (“kefir cheese” or “farmers’ cheese”) which is made from buttermilk. That one is quite good too, but in a different, very tangy way.