What do you do with ricotta cheese? [more inside]
Help me approximate an amazing ricotta-featuring cheese sauce! [more inside]
I just tried to make homemade ricotta cheese with a gallon of whole milk (to avoid burning) and a quart of buttermilk. Nevertheless, the majority of the ricotta burned to the bottom of the stainless steel stock pot I used, and the cheese which didn't burn, had that burnt-flavor. What gives?