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Excellent ricotta. I think the 36 hour standing time is a bit superfluous and made very little difference. I scaled this recipe down to half and got just over 700 ml of whey when I first poured the milk through the double muslin.
I left the milk and lemon juice for about 24 hours and had only one half the amount of yogurt called for. I still got some wonderful cheese! The whey makes a very nice drink afterwards, too!