Look what I made this morning — ricotta cheese! On toast, with a little parsley/basil oil I put up this summer, some salt, some pepper — yum. My milk delivery is on Tuesdays, so it looks like Wednesdays are becoming Cheese Day. I like to let the gallon jar sit in the fridge overnight so the cream will separate out, but the gallon jar takes up too much room. So Wednesday mornings I skim off the cream (this week I mixed last week’s leftover cream with the leftover Créme Fraiche I made a couple of weeks ago and set it…