The Food Lab: Better Home Cooking Through Science

about the same. For making ricotta, however, the
higher the temperature the milk has been cooked to,
the more breakdown you find in its proteins and
sugars. For this reason, UHT milk tends to have a
slightly sweeter flavor (complex carbohydrates are
broken down into simpler, sweeter sugars during the
pasteurization process). And UHT milks will not
coagulate as well when making ricotta. I recommend
standard pasteurized milk, Low-Temperature
pasteurized milk, or, if you can get it, raw milk.