It will be at its best after it has chilled for 24 hours, and will keep well for 4 or 5 days. Author's notes: Unlike most other fresh cheeses-cottage and cream cheese, for example-the curd of this bland, light cheese is fromed from the direct addition of acid to the milk, not by fermentation. For that reason the time required to make it is generally short. If you haven't used this Italian favorite before, try it in place of cottage cheese, as well as in Italian recipes for such dishes as lasagne and manicotti. You'll find it is a bit creamier than most cottage cheeses, with a much finer curd. For a pleasant light milk dessert, sweeten ricotta slightly and top it with a sprinkling of grated chocolate or cinnamon.