A few weeks ago I tried making ricotta cheese at home, using this recipe from Becks & Posh. I actually made a one-quarter recipe, because I couldn't justify pouring a gallon of milk into my first try at ricotta cheese. The results? It turned out pretty good! And I can see why the full recipe starts with a gallon of milk, using a quart of milk only produced about 4 ounces of ricotta. I paired it with homemade pesto into a sort of layered torta, and served it with baguette slices. This picture shows the drained ricotta curds, just before I pressed them into a dish with the pesto. I'm not sure if this will make it into my regular repertoire, just because I normally prefer more robust, sassy cheeses as appetizers, and this was decidedly mild, even with the pesto.