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?
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And yes, I have tried ricotta with skim, and even 1%, milk and it was rubbery, NOT worth the trouble to make or to eat.
It may be I had a problem with the level of pasteurization, and since it worked before, I will be sure to stick with the Farmer's Cow milk.
http://www.cheesemaking.com/cheesemakingmilkinformation.html
Here is a list of good milks to use in cheesemaking:
http://www.cheesemaking.com/goodmilklist.html
Hope this helps!