I had a post a little while back - D.I.Y. Ricotta. Explaining an easy way to make ricotta cheese yourself.
A not-so-nice commenter (who shall remain nameless since he did so anonymously) pointed out that I had it all wrong, and it turns out he is correct. What I made in that entry is not true ricotta. I made a curd cheese (aka "whole milk ricotta) from curd precipitated from whole milk, and true ricotta is a whey cheese, made from cooking whey leftover from the curd making process. That said, the cheese made in that entry is delicious, and works well in any ricotta application.
I'm always trying hard to present accurate and approachable information.
This botch is a result of me not doing my all of homework. So to my readers, I apologize, and to my commenter, thank you for pointing out the mistake. Though maybe you could do so a little more nicely next time.
To anyone reading this blog, I always welcome corrections of any kind if you see mistakes that need to be addressed. So if you see one, please send me an email.
