diff --git a/content/milk-ricotta.md b/content/milk-ricotta.md
deleted file mode 100644
index fa9ba49..0000000
--- a/content/milk-ricotta.md
+++ /dev/null
@@ -1,28 +0,0 @@
----
-title: "Milk Ricotta" 
-date: 2022-04-16
-tags: ['basic', 'italian','cheesefare']
-author: "SuperDuperDeou" 
----
-
-The ricotta is an italian cheese made by cooking the whey (liquid byproduct of the cheese production), by cooking it at an high temperature (80-90°C), hence the name "ricotta", which means "cooked again". Even tho it's typically made from the whey, you can make it directly from the milk as well.
-
-## Ingredients
-
-- thermometer
-- 1 cheesecloth 
-- 1 cheese recipient
-- 2l of milk
-- 10g of table salt
-- 6g of citric acid (contained in 130ml of lemon juice) 
-
-## Directions
-
-### Preparation
-
-Pour the milk and the salt into a pot, stir it well, and heat it up to 80°C.
-Once the temperature has been reached, add the citric acid (or lemon juice) and stir well. You should already see the citric acid react with the milk.
-Heat it up to 90°C
-Pour the ricotta in the cheesecloth and let the whey drip.
-Move the ricotta into the cheese recipient.
-Store in the fridge.
diff --git a/content/whey-ricotta.md b/content/ricotta.md
similarity index 56%
rename from content/whey-ricotta.md
rename to content/ricotta.md
index 000b8fd..48aefc7 100644
--- a/content/whey-ricotta.md
+++ b/content/ricotta.md
@@ -1,28 +1,28 @@
 ---
-title: "Milk Ricotta" 
+title: "Ricotta"
 date: 2022-04-16
 tags: ['basic', 'italian','cheesefare']
-author: "SuperDuperDeou" 
+author: "SuperDuperDeou"
 ---
 
-The ricotta is an italian cheese made by cooking the whey (liquid byproduct of the cheese production), by cooking it at an high temperature (80-90°C), hence the name "ricotta", which means "cooked again".
+The ricotta is an Italian cheese made by cooking the whey (liquid byproduct of the cheese production), by cooking it at an high temperature (80-90°C), hence the name "ricotta", which means "cooked again". Even though it's typically made from the whey, you can make it directly from the milk as well.
 
 ## Ingredients
 
 - thermometer
-- 1 cheesecloth 
+- 1 cheesecloth
 - 1 cheese recipient
 - 2l of whey
-- 500ml of milk
+- 500ml of milk (or if not using whey, 2l of milk)
 - 10g of table salt
-- 6g of citric acid (contained in 130ml of lemon juice) 
+- 6g of citric acid (contained in 130ml of lemon juice)
 
 ## Directions
 
 ### Preparation
 
-Pour the milk, the whey and the salt into a pot, stir it well, and heat it up to 80°C.
-Once the temperature has been reached, add the citric acid (or lemon juice) and stir well. You should already see the citric acid react with the whey and milk.
+Pour the milk (and/or whey) and the salt into a pot, stir it well, and heat it up to 80°C.
+Once the temperature has been reached, add the citric acid (or lemon juice) and stir well. You should already see the citric acid react with the milk/whey.
 Heat it up to 90°C
 Pour the ricotta in the cheesecloth and let the whey drip.
 Move the ricotta into the cheese recipient.