Last Sunday I made my own ricotta and tossed it into pasta with edamame, lemon zest and scallions.
Serious Eats had a too-long article about it with all the scientific details but here's all you need to know: LOOK OUT FOR THE BOILING MILK. It will start to boil, then once you turn your back it will freak out and bubble over the pot and make a huge mess. So don't turn your back. And here's how to make it:
1 part heavy cream
2 parts whole milk
1 Tbsp white vinegar (per 1 part)
1. Boil milk and heavy cream, add salt.
2. Let it simmer for a bit, then turn off the heat and add the vinegar.
3. Stir it once or twice then let it stand for about a minute.
4. In the meantime, take a double layer of cheesecloth and dampen it, then line a sieve and place it over a deep bowl.
5. When the mixture has curdled, pour it into the cheesecloth-lined sieve and let it drain.
6. Let it stand at room temp for about 30 mins
It's so good and fluffy - tonight was just a test run but I will definitely be making more.