An article by the estimable Russ Parsons of the L.A. Times. Make
delicious ricotta in 45 minutes. Article links to a couple recipes
and contains many other suggestions for using it. Eventually he
admits the method is a shortcut and not totally authentic but asserts
it is totally delicious. It sounds to me like something to try
soon. -aem
http://www.latimes.com/features/food...,7506847.story