Some recipes I undertake simply because I can, not because I can't find a suitable replacement at the market. French bread for example. Most commercial bakery breads will far surpass anything I could create at home. Not so with ricotta cheese. I have yet to find anything as delicious in any market in the United States or Europe.
cannoli, lasagna, ravioli and cannelloni.
yields about 2 1/2-3 cups
Scant 2 quarts whole milk (2 litres)
2 1/2 cups buttermilk (600 millilitres)
Pinch fine sea salt
Supplies: thermometer, cheesecloth (or muslin)
Stir the milk and buttermilk gently and infrequently as it heats. When the curds and whey begin to separate, at about 150 degrees Fahrenheit (65 Centigrade), stop stirring and allow to cook for another three to five minutes. You'll know when it's done when you place a spoon into the mixture and pull away the top layer of curds to find a yellowish whey beneath. Remove the pan from the heat.