My raw milk ricotta has turned out very well. I don’t even want to talk about the vile supermarket stuff, but the raw milk effort is vastly different in taste and texture to the batch I made with supermarket milk. The high cream content, and the absence of added water makes a very rich, creamy, soft cheese. Here is a link to my ricotta cheese recipe, good enough but if you can, do it with raw milk.
I made bruschetta for lunch
Toast bread, rub with a clove of garlic drizzle olive oil over . Sopon ricotta cheese thickly on to the bread, add a few dabs of carrot top pesto, salt, pepper and another drizzle of olive oil. Eat it immediately befor the bread cools. Delicious. Link for carrot top pesto