I have a question about the recipe "Creamy Homemade Ricotta" from Jennifer Perillo. I just made this, and there is almost no curds and tons of whey. What can I do to fix it? When it is resting for 1 hour off the heat, should the lid be on the pan? I left the lid off, so I wonder if too much heat escaped too quickly? I am currently straining the whey out with a cheesecloth, but after an hour of straining, it is still very thin. It does taste delicious though. I want to use it for ricotta gnocchi, so I need a firm consistency. Thanks!
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