Fresh ricotta is best the day it's made but can be stored in an airtight container in the refrigerator up to four days. Martha made this recipe on Cooking School episode 412.
Fresh ricotta may be an uncomplicated cheese, but it's far from plain. Serve a fluffy mound of it (instead of butter) with bread, or add it to a bowl of pasta. And combined with honey and figs, it yields an all-in-one fruit-and-cheese plate. Brilliant.Don't waste the protein-rich whey that drains out of the ricotta curds. Freeze it in ice-cube trays and use in smoothies, or simply enjoy it as is, poured over ice.