I have a question about the recipe "Creamy Homemade Ricotta" from Jennifer Perillo.
Yesterday I tried and failed, twice, to have this recipe come off. The second time some small curds developed but not the big billowy clouds as shown in the picture that seduced me. I am wondering if the heat was too high (electric burners, hard to control). About how long does it take for the curds to separate from the whey when bringing the mixture to "a very gentle boil over medium heat" before moving on to the next step? I did let the mixture rest for a full hour while waiting for the curds to further develop. Thanks.
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