So I couldn't leave well enough alone. My brother gave me this recipe for this really great pasta, sausage, and cabbage dish. It uses fontina cheese. The cheese melts and it makes you think that it's a cream sauce. It's really good but I had to play around with it a little. First I had to make fresh ricotta. Now I know this sounds intimidating but believe me you can have fresh ricotta in about 20 minutes. I used this recipe but you know, of course, I adapted it to what I had in the refrigerator. Here's what I used: 1/2 gallon 2% milk 2 c half and half 1 c low fat plain yogurt 2 tsps vinegar 1 tsp salt Basically you pour the ingredients into a pot and it will start to look like this after a few minutes: Don't pay attention to the shadow of my head in this picture ;-) Then it will start to separate after about 15 minutes on medium heat and will look like this: Curds & Whey (so tempting to make a Miss Muffet joke) Then you strain it for a...