nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Ricotta

ajcampelli

Most of the recipes available for homemade ricotta use lemon juice or vinegar to form curds; however, I always find it leaves a noticeable and unwanted tang in the final product. I'm now using animal rennet and the recipe below from Saveur, which is better but still not perfect. Does anyone have a reliable technique they wish to share? Thank you.

http://www.saveur.com/article/Techniques/How-To-Make-Ricotta-At-Home

Find more posts tagged with

All About Ingredients

Comments

DiggingDogFarm_65362

In a nutshell, it's best to use a good pH meter and adjust the pH to 5.9-6.0 with a clean tasting acid such as citric...that'll control the tang.

ajcampelli

Interesting, thanks. Any recommendations on temperature for the milk / cream (I've done 100 - 212F) and starting ratio of citric to liquid?

Thanks again.

DiggingDogFarm_65362

Are you making ricotta from whey or ricotta from milk?

ajcampelli

I'm making it from a combination of whole milk and cream.

DiggingDogFarm_65362

I would fully dissolve 2 tsp of citric acid in a cup of water...add a 1/2 cup of the solution per gallon of your milk and cream mixture.....heat and if it flakes you should be all set. If it doesn't flake add a tablespoon of the citric acid solution until it does. Next time you'll know exactly how much to add to your recipe without over-acidifying.

HTH

~Martin

christopher_12897

i think lemon makes it taste good. and im a little more heavy handed with the salt to get the flavor of the curds out

thats just me

ajcampelli

Thanks Martin, I'll give that a try.