oh, Yannie, can you share the recipe for that?! We LOVE Ricotta cheese here in this house. I'd love to try to make my own. Sounds great!
I like to follow the recipe from this website:
https://smittenkitchen.com/2011/06/rich-homemade-ricotta/
I use a ratio of 3:1 whole milk to heavy cream (aka whipping cream in some parts of the world, like mine).
Also, all the homemade ricotta websites I viewed say not to use UHT milk but I've found that to be a load of tosh. Fresh milk isn't readily available in Singapore because we have no live cows for that, so I use UHT (the type that sits unrefridgerated on shelves until opened, even) & it worked out fine. Just need to boil a little longer, & there really is no need for a thermometer to check the temp, just watch the bubbles. (For anyone in the world who also lives in a country with no live cows & can't be bothered with a cooking thermometer.)
But, lucky you CN, you probably have ready access to fresh whole milk so you can use that
& instead of cheesecloth, a good-sized tea sock can also be used. So much cheaper, & reusable (unlike cheesecloth which I've found can only last two or three uses).