Thanks to the urging of several chowhounders, I made some homemade ricotta a few weeks ago. It came out perfectly.
Now today I went to do it again and it doesn't seem to be working as well. I heated some milk and sauce in a saucepan and then added some lemon juice. The first time I did this, the curds separated beautifully, I strained it in cheesecloth and was done. Now, the curds separated a bit, but not nearly as much. I have very few curbs compared to last time.
Any ideas on why this batch is making so much less cheese? Many thanks.