I tried making ricotta last Friday. It was interesting. Not a whole lot different from making mozzarella. You heat it to 195. And I couldn't figure out where all my curds went at first. With mozzarella the curds form on the top of the whey. With ricotta they sink to the bottom.
I followed the instructions from my New England Cheese Making Kit
I ended up hanging the ricotta a little over an hour because I was making dough and sauce and mozzarella too.
I think that was too long, it was a little dry. I'll probably try it once or twice more - but so far I wasn't too impressed.
I'll keep you updated on the progress!
So far, I'm loving the mozzarella!
(that looks gross, it's not - promise!)