I don't think it matters which method you use since the end result is basically the same. What I found after reading (and watching) the different methods was that the recipe in Family Meals is easy to follow and doesn't require as much time as the other recipes. (I find that this is one of several, among my "go-to" cookbooks). Essentially you heat the milk and cream to 185 degrees F, add vinegar, then salt, cover and let sit for 2 hours. Then remove curds to drain in cheesecloth and a colander for 30 minutes and then store in a container. Easy right?
My end result was worth the effort and patience. Making ricotta is fairly easy, though it does take a little time as most things. I may not always make my own ricotta when I need it, but it is worth making once in awhile. The kitchen smelled good and fresh ricotta tasted divine.
|Curds forming after adding vinegar|
|More curds after stirring and a dash of salt|
|Looking like ricotta after 2 hours|
|Draining the ricotta|
|Finishing touches before storing (or eating)|