Ricotta

This is only the second ricotta recipe I've tried, and it is the opposite of my previous experience, serious eat's 5-minute ricotta,. Here, you first chill, and then slowly heat the milk-lemon juice mixture, and then strain it through cheese cloth. It takes about an hour, not counting straining time.

I am no particular connoisseur of ricotta, but I don't think this slow version is particularly superior to that of serious eats, though it does produce a fine ricotta.