cheese report: milk ricotta

Ricotta made from milk (whole, cow), with citric acid and a little salt. The recipe's ratio of citric acid, 1/2 tsp. / 1/2 gal. milk, did not seem to be quite enough -- made only tiny curd-specks in opaque liquid even when the milk hit 195°. Another 1/4 tsp. did the trick, forming shreddier curds immediately. Set for 10 min, drained through redoubled coarse cheesecloth and none escaped.

It tastes like ricotta to me. Should have brought commercial ricotta ^{to get the manicotti done before 9 pm and} to taste head-to-head.

Elapsed time: about an hour, milk to cheese. I probably could have ramped the temperature up faster.