Everyone has an inner Garfield, and it's sad that mine is stymied by the scarcity and cost of ricotta here in Korea. Half a pint (250 g) of ricotta goes for a little over 10,000 won. It also tastes like a bland rubbery paste.
Homemade ricotta tastes decadent, slightly sweet and creamy. It's also super easy to make. Any other cheese I've messed up can be turned into ricotta cheese (mozzarella, yogurt that didn't set, etc.). All my dairy failures find consolation in ricotta form because it's that easy to make. Ricotta cheese literally translates to cooked milk. That's all it is with a bit of acid to curdle it.
