Fresh Ricotta in 5 minutes or less

I typically do not choose to make recipes that call for ricotta, because I do not like it. But this site makes the point that commercial ricotta is not as good as home made. Because I want to try Pasta alla Carbonara, from Zuni Cafe Cookbook, I decided to try making my own.

True to its name, this ricotta only took about 5 minutes of hands-on time. What I liked about the article is that the author critically evaluated the heating temperature, the acid to use, and the drainage time.

The recipe turned out a beautiful ricotta. its bland, but I don't think that is the recipe's fault, its just that ricotta is bland. Maybe I should have added a bit more salt?