It's very exciting to have not one, but two, versions of this soft cheese that is an important ingredient in many southern Italian dishes. Miyoko's other recipe, for almond ricotta, is listed separately.
Miyoko says: "This version of ricotta, which can be made in a jiffy, is a fine filling for lasagne, stuffed pasta shells, calzones, and other such dishes. The recipe is for a basic, plain ricotta, but you can enhance it by adding garlic, herbs, and olive oil, as in the variation."
Makes about 2 1/4 cups
