Corso 32 has distinguished itself as one of E-town’s best restos with amazing dishes, including housemade ricotta. So how hard is DIY cheese? Not very, especially when it comes to whipping up ricotta. Chatelaine magazine features a quick recipe this month and it’s definitely worth a try. Gwendolyn and I made a batch when she was in town this weekend. All you need is a 2 litre carton of homo milk, cream, kosher salt, lemon and cheese cloth. I’m never buying store bought ricotta again.
EDMONTON GASTRONOMIC SOCIETY 
Fabulously tasty and ridiculously easy. I give myself one week before I break down and make this again!
Looks fabulous. Love the cheese platter 🙂