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I use:

Full Cream Milk > 83º C and i let the milk min. 5 minutes in the vat.
Then i start stir slowly the milk to create gentle movement
- i add acetic acid, distributing across surface of the milk and continue stirring slowly
- Gently lift the curds from the base of the vat up through the middle  3 to 5 lifts
-leave it for 5 minutes and after i drain the whey

so thats it

the only thing what im not sure if its better to cool the ricotta down with ice water or i chill it in the fridge ?

what do you thing about this recipe


cheers
karl