I made fresh ricotta last week for the first time in months and was reminded how easy it is. Forty minutes start to finish. I was admiring my handiwork at breakfast the next day when my husband, Doug, said, “Too bad it’s not sheep milk.” Well, yeah. Until we move to Italy (not gonna happen), I’ll have to make our ricotta with cow’s milk, but I’ll enjoy every bite. The result is tender and sweet. But ricotta produced the Italian way, with rich sheep’s milk, is the benchmark for me and—glory be—I just found some in San Francisco.