I’ve used the recipe in The Kitchn for making ricotta cheese with milk and lemon juice for years. I know that it’s worth it to make it just for the cheese, but I think it’s great for using up extra milk.
This time, inspired by Carlos Yesca‘s recipe in the current Food + Wine, I made the cheese as instructed but afterward, I added some salt and chopped epazote and then placed it in a cheese basket to let all the excess liquid drain. This might be a form of queso fresco or paneer but I’m not sure.
It’s not a decadent gooey cheese. It’s ideal for adding to a pot of beans or a very quick quesadilla. And it’s fun.
