Homemade ricotta review

For anyone wondering, the homemade ricotta ROCKS! 

A day after making it, I decided to do a simple dip per Rebecca's suggestion.  I added a little salt and drizzled a very fruity early harvest olive oil on top.  And OH MY GOD was that tasty.

I will say that the ricotta does need salt. I think we added 1 tablespoon to 1 gallon of milk.  But once the salt is added, the ricotta is an amazing vehicle for flavor.  The big thing is the texture.  This is even better than ricotta we've found at the store and I LOOOOOVE that stuff.  It's a light, airy, fluffy and creamy.  There's definitely an ethereal quality to it that you don't get in regular ricotta.

Served with crackers and crudite,  it's an awesome snack.