If you’re like most people, then perhaps you enjoy ricotta cheese in favorite Italian dishes such as stuffed manicotti or lasagna, but on it’s own, straight from a plastic container, it’s not something you’d get really excited about. Recently I started hearing about Jennifer Perillo’s recipe for making ricotta at home, and my first thought was, “How can you make ricotta?” I saw the recipe posted on Food52 and knew I had to try it out for myself. The directions don’t mention whether or not it is okay to taste it while it’s still warm, so be glad you read this, because you definitely want to do that. I asked Jennifer about it, and she said even after it’s been chilled, she always likes to let it sit at room temperature before using it. So what did I think? Well, forget what you know about ricotta cheese. This is impossibly light by comparison, with a lot more depth of flavor than the generic stuff from the supermarket. It tastes so good, you want to eat it with a spoon. Now that’s really good. It reminds me of the first time I tried fresh mozzarella after growing up on the hard stuff — a culinary revelation.