After 50 hours or so, I took one out and put it in low simmering water. The flour at first was ok and then slowly started to “peel” off the ricotta and then all I was left with was a warm ricotta ball. A very wet warm ricotta ball. Why wouldn’t the flour stay on the ricotta? I used the exact ricotta brand specified in the recipe. I used Bob’s Red Mill semolina. I did not sift the flour as I don’t really have a sifter. Just poured it over the pan and the ricotta straight from the back.
My “sifter” would be a
#20 lab sieve, but the semolina already looked much finer than that so I didn’t think it’d matter.
Thanks for the help. Tomorrow I’ll take the rest out. Maybe they need 72 hours.
