So I made fresh ricotta last night...using the epi post from dianncy. It curdled

M

marilynfl

Moderator
the very instant I added the "2Tbl white vinegar + 1 Tbl lemon juice" {rather than the recipe's 3 Tbl of lemon juice, which seemed to give some folks problem with no curdle action).

Drained it for 45 minutes and ended up with enough (I hope) to make Mrs. Grosso's Ricotta cheesecake tonight. Tasted gently sweet, mild, and soft texture. No acidity at all.

The question is: does it usually curdle immediately? Because I didn't see that comment anywhere on any of the reviews.

 
Haven't made this but similar experience with farmer's & cottage cheeses...

they do curdle like magic when you add the acid. Now I'll have to try this recipe.

 
That is why you are adding the acid ingredient to the milk: to make it curdle. . .

You are attempting to precipitate the proteins in milk out so you can eat them as cheese.

The problem with all lemon juice is that lemons can vary in acidity depending on maturity of the lemons you are using. White vinegar is always a certain acidity, which will be stated on the label somwhere. When you subbed in the vinegar for part of the lemon juice, you assured a more robust action between the acid in the vinegar and the protein in the milk, so it curdled quickly.

 
Another very simple cheese - just heat buttermilk very gently on medium low

until it turns to curds, then pour in cheesecloth lined sieve, drain, then squeeze dry. Very little tart flavor to this one either.

 
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