Yield:Yields about 4-1/2 cups ricotta
新鲜制作的意大利乳清干酪太好了，您想用勺子吃它。由于成分很少，每种成分都非常重要。牛奶和奶油越好，奶酪就会越好。高质量的海盐也会有所作为。如果您想减少一点，那么食谱很容易减半。
I’ve been using this recipe for the last 6 years. Always comes out perfect. Suggest anyone making it for the first time watch the accompanying How-To video.
Nowhere in this recipe does it say that ultra pasteurized milk will NOT curdle. I wasted a gallon of milk and about 5 lemons (based on the comments about lemon acidity) on trying to make mess of a pot curdle. I wasted money on organic milk and the best cream I could find. I am so angry and disappointed. The stores are out of ricotta bc of the virus and Easter—thought I could save the day by making this for our annual ricotta pie.
If you’re reading this—do not use ultra pasteurized milk—go Google it. It won’t work.
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