I really like ricotta made from sheep milk, but when I tried to make it the other day, it was not nearly as creamy as what I'd hoped for but was dry and a little crumbly. The flavor was also a bit weird-- maybe I added too much lemon juice, or the milk scalded, or both. I have more milk to try again, and am wondering a) how much lemon juice would you use for a quart of sheep's milk, and b) what is the secret to making creamy ricotta?
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