does the kind (brand?) of milk matter when making ricotta?
I made ricotta using The Farmer's Cow (from local Connecticut farms) milk and cream a few weeks ago (Barefoot Contessa recipe) and it was great. Then I made it with Hood milk and cream and it did not separate as well and was much fattier -- slippery and not the loose, soft curds I was expecting. I used the same vinegar both times (Trader Joe's white wine vinegar). Any ideas?