I've always wanted to make my own cheese. After reading Animal, Vegetable, Miracle years ago, I thought I might try mozzarella, but I needed to procure rennet in order to do so, and it just never happened. So, when I read Delancey: A Man, a Woman, a Restaurant, a Marriage by Molly Wizenberg last year, which included a recipe for homemade ricotta cheese, I knew I had to try it. With this recipe, it's surprisingly easy to make your own pillowy, creamy ricotta:

Homemade Ricotta Cheese, from Delancey: A Man, a Woman, a Restaurant, a Marriage

Ingredients

6.5 cups whole milk
1.5 cups heavy cream
2 cups buttermilk
1 teaspoon fine sea salt

Instructions

In a heavy 5 quart pot, combine the milk, cream and buttermilk.
Cook over medium heat, stirring occasionally to prevent scorching.
Using a candy thermometer, check the temperature frequently, and when it reaches 180 degrees Fahrenheit, stop stirring.
Continue to cook until the curds and whey separate (the curds are the white clumps and the whey is the clear liquid). You can gently drag a spoon through the mixture to see how the curds are coming along.
Remove from heat and set aside at room temperature to allow the curds to strengthen.
Set a wide strainer over a large bowl or in the sink and line with two layers of cheesecloth. Ladle the curds into the cheesecloth (do not press down on the curds).
Allow all of the whey to drain out to your preferred consistency (ricotta will become firmer as it drains longer).
Stir in the salt, adding more to taste.