On 2/15/2012 8:37 PM, Christine Dabney wrote:
> On Wed, 15 Feb 2012 20:31:32 -1000, dsi1
> <[email protected]> wrote:
>> You could be right that processing it in a blender and making it into a
>> cheesecake could work. As it goes, the funky, rubbery, clots need to be
>> smoothed out somehow.
> I think you must be getting really bad ricotta, if that is your
> opinion on it. The good stuff is nothing like that.
How would I find good ricotta? It all looks the same to me.