Wow, I've been making a lot of ricotta lately, huh? Anyway, the other day I had 3/4 gal of whole milk and a pint or so of cream that were nearing expiration, so I decided to add the cream to the milk and make ricotta out of the whole mess. I didn't notice anything abnormal about the process, everything coagulated as usual, etc. I will say that the whey looked a tiny bit cloudier than usual, but that was about it. Anyway, the finished product tasted amazing while it was warm, but after it was fully drained and cooled, it took on an odd, pasty texture - almost like a cross between ricotta and cream cheese. It's still okay, but not as good as the batches I've made with just whole milk. I added additional cream to it to loosen it up a bit, but that pastiness lingers. Anyway, now you know - whole milk is plenty fatty for ricotta!