Once again, a ricotta failure

[scasnerkay]

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!

[Sweet Leaves Farm]

I have a different problem, sometimes when I'm making Mozzarella, if I miss the target pH, or overshoot the temperature I end up with ricotta. I've done it often enough, I call it "Oops" Ricotta. I swear my mom tries to distract me, if she's visiting when I make mozzarella, because she loves the ricotta!

[Kern]

Jennifer:  A Cheese for your valor for even allowing your mom to be around when you are making cheese.