You can see from the picture above why I was worried about the results of my 2nd batch of ricotta! I followed Deborah's recipe below, sans the cream, watched the temperature more carefully and stirred while the milk was heating. Her recipe however did mention NOT to use "ultra-pasteurized" milk which was what I had been using, albeit organic. When the batch turned out as running as it did I was quick to blame it on the wrong milk but her recipe also said that it would firm up in the fridge, which it did! So all in all, quite the success, and I had fresh ricotta on banana for breakfast Sunday morning. Bought another gallon of non-pasteurized milk and am ready to go again!
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