So I made my first homemade ricotta yesterday, but was underwhelmed by the results. I've had fresh ricotta in Italy that was creamy, fresh and smooth, not grainy.
I used non-ultra-pasteurized whole milk, lemon juice and heated it slowly to 194 degrees, then let it sit for about 2 hours at 80-100 degrees. Drained it overnight, didn't add salt.
The texture is grainy, and not any more creamy than store-made or -bought. Why?
Yes, milk quality as a starter, but what about the texture? Maybe the ricotta I had was whole milk + cream? Any ideas?