I'm looking for pointers on making ricotta.
I've made it previously with Ina Garten's Recipe, which uses a blend of whole milk and cream. I felt like it was fattier than ricotta that I've bought. I recently heard that it's traditional to use something much less fatty, like 1 or 2% milk. Have others had good luck with leaner ricotta? Suggestions on fat content?
Also, Garten's recipe calls for white wine or sherry vinegar. I've since heard that fresh lemon juice is better. Again, have people had luck with this? Suggestion on acid type?
Right now, I'm planning on using 2% milk and lemon juice, but it's for quite an important occasion and I wanted to get some more opinions first.