This is not your traditional Italian ricotta cheese. Ricotta is Italian for "twice-cooked" or "to cook again" and is usually made from the whey you get from making another cheese, such as mozzarella or a hard cheese. For proper ricotta, whey is heated, with or without additional vinegar, and the new cheese is strained. Whole milk is never used. <br /> <br />This recipe is a variation on my basic farmer cheese, with added cream for a smoother, creamier consistency that works well for filling pasta shells or topping pancakes. Use really fresh milk for the best flavor and longevity. <br /> <br />From The Farmette Cookbook, © 2016 by Imen McDonnell. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boulder, CO. www.roostbooks.com.

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