The milk you choose for making ricotta will effect the result. Allan prefers small-batch milk for its flavour and fat content, preferably homogenised, which doesn’t separate into cream. The higher the fat content of the milk, the greater the protein, yielding creamier curds. Some of
Allan’s preferred brands include The Pines (thepineskiama.com.au) and Barambah Organics (barambahorganics.com.au). Ricotta baskets are available from cheesemaking suppliers such as Cheese Links (cheeselinks.com.au).