On Wed, 14 Sep 2016 16:43:47 -0600, Janet B >
wrote:

>On Wed, 14 Sep 2016 15:15:40 -0500, Sqwertz >
>wrote:
>
>>On Wed, 14 Sep 2016 10:36:26 -0600, Janet B wrote:
>>
>>> I'm done with ricotta. I've tried and tried to like it and have used
>>> it where required. It is just plain grainy and nasty feeling in the
>>> mouth. It has no taste to make up for those negatives IMO
>>
>>Whey ricotta is nasty stuff and is probably the texture you're
>>describing. Ricotta made from whole milk, while still somewhat
>>lacking in flavor, has a much better texture and mouthfeel.
>>
>>-sw
>glad to know that. I always buy whole milk but I was making lasagna
>and thought I had everything I needed in the house. I didn't have
>ricotta and a neighbor said she had an extra container. I didn't know
>that whole milk made a difference. I couldn't remember that it had
>been so bad before but I seldom make foods that require ricotta.
>Janet US

I don't think many keep ricotta as a staple, doesn't have a long shelf
life. When I want to repare a dish that needs ricotta I buy Pollyo,
always good... with ricotta most of the flavor is from other
ingredients, from added herbs and spices, same as mozzerella... sa ve
for pizza few would have ever heard of mozz.