Yield: Yields about 4-1/2 cups ricotta
Freshly made ricotta is so good, you’ll want to eat it by the spoonful. With so few ingredients, the quality of each is very important. The better your milk and cream, the better your cheese will be. A high-quality sea salt will also make a difference. If you’d like to make a little less, the recipe is easily halved.
I’ve been using this recipe for the last 6 years. Always comes out perfect. Suggest anyone making it for the first time watch the accompanying How-To video.
Nowhere in this recipe does it say that ultra pasteurized milk will NOT curdle. I wasted a gallon of milk and about 5 lemons (based on the comments about lemon acidity) on trying to make mess of a pot curdle. I wasted money on organic milk and the best cream I could find. I am so angry and disappointed. The stores are out of ricotta bc of the virus and Easter—thought I could save the day by making this for our annual ricotta pie.
If you’re reading this—do not use ultra pasteurized milk—go Google it. It won’t work.
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