And the curds, they are a' straining...

Ok, not only was making this ricotta easy as get out, but damnation, it is GOOD. It will be glorious in the pasta tonight, and apparently, one simple way to enjoy this tasty fluffiness is to fill a ramekin with it, drizzle EVOO atop and bake for a bit. Dios mio.

Here's the recipe if you want to make some.