On Dec 14, 11:50*am, "Steve Freides" > wrote:
> My favorite ricotta, which my local store has only sometimes, list these
> as ingredients:
>
> Fresh Pasteurized Whole Milk, Vinegar, Salt
>
> and says it's "hand-dipped."
>
> Another brand I tried lists rennet and starter as ingredients - tastes
> much creamier but not in a good way to me.
>
> I'd appreciate comments on the differences, history, and whatever else
> you can tell me.

You can make your own ricotta easily and quickly....you should try it
for yourself.

Here's a good easy recipe with methodology.

http://www.seriouseats.com/recipes/2...ab-recipe.html