I am making Ricotta almost every week. It is low fat, and makes almost 2 pounds delicious smooth, (like Mascarpone), Ricotta.
<br />I use the whey (liquid that comes out when Ricotta is draining) for soups that need something tangy, or in pancakes, crepes, and other batters, and to make my own buttermilk.
<br />For me it is the easiest method for Homemade Ricotta.
<br />You don’t need to stir, just watch ones in a while not to miss when the water starts to simmer.
<br />Ricotta solidifies in the carton and when you pour to the strainer, it comes-out already in one whole smooth mass.
<br />If you don’t like to warm buttermilk in the carton, just pour it to a smaller pot then the pot with water.
<br />I use “Knudsen’s” buttermilk.
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