The Gorgeous Terri (as Pete calls her) dropped off some warm ricotta for us today. Life is pretty good when your ricotta is so fresh that it hasn’t had a chance to cool yet. (Jane, this photo is for you!)
When it’s this fresh, you have two options – scoff it straight away on toast, or let it drain in a sieve and store it in the fridge. The draining is quite important, as the liquid will sour if left on the curds too long, and the ricotta won’t keep as well. We did both – ate some warm and stored the drained remainder in the fridge for Big Boy’s lunch tomorrow.
Fig Jam and Lime Cordial 
Arrrgghhhhh … the warm ricotta torture. Or, more accurately, the torture of inaccessibility to warm ricotta!! Love the photo … can almost taste it. xx J
It will be here waiting for you when you come home, J! Celia
Hi, Christina here Jane’s friend,
Very impressed with your blog. I love reading about food. Where do you get the amazing flour from? And, I feel like going straight home to make butter.
Love the new look! Love the food! Love it all! The ricotta actually looks more wonderful than when I delivered it (if that is possible). I note that you did not mention that it came with a piping hot decaf capuccino. Now that’s service!xx
Thanks Tezza…you always bring the best presents.. :D