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Acids for Ricotta

Matthew_77468

Hey CS!

I am interested in making Ricotta for a couple of different purposes. Mainly some herbed ricotta with toast for an easy breakfast, but also possibly for ravioli. I have never made ricotta, though the process seems straightforward. If you've got any suggestions for making better ricotta, I'd be interested. I've heard that fresh milk from the farmers market makes a huge difference, so I may have to try that.

More importantly, I am curious about the different potential acids used to curdle the milk. I've read mainly about three different options: Lemon, Vinegar, and Citric Acid. I'm assuming that each different acid results in at least a mildly different flavor. Does anyone have input on what is traditional or what they prefer? I have citric acid sitting in my cabinet that I haven't had the chance to use, so all of the options are available.

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Comments

monaghan.joseph

White vinegar yields the most authentic taste for me but there are tons of recipes. I generally pick the most reliable which for me is vinegar. Oh and don't forget the whey which I have been told is part of the traditional recipe. Ratio is 2 parts whey to one part milk.

Lou_34544

Question; has anyone at Chefsteps used citric acid for this application? I am looking to achieve a ricotta that tastes mostly of milk with no lemon or vinegar aftertaste. Any suggestions on a percentage of citric acid I Could use if that works? What about a mix of milk and heavy cream?

gabor.szeder

It's been a while, but maybe it will still be useful.

You could try ascorbic acid. Though I haven't made ricotta yet, I did make farmer's cheese using acids, and found that at the same weight ratio ascorbic acid curdles the milk just as well as citric acid, but it tastes a lot less acidic.

Lou_34544

Super interesting. Never heard of that. Will definitely try!