I am not sure why I can make all sorts of cheeses, but when trying to do ricotta - failure!
I had 2 gallons of fresh milk, and just could not squeeze another wheel into the cave. So I thought, fresh cheese..... I tried to make the cultured form of whole milk ricotta, and clearly did not pay enough attention to the instructions. Where the book says pH 5.9 - 6.0, I inserted 4.9-5.0!! Well, on heating it clumped up at about 120 degrees into a lumpy sour mess. I scooped it into the form and will see what it is after draining. But I think it will be chicken food!
