Use for over-acidified milk (aka ricotta failure!)
I had a cup of left over heavy cream so I thought I'd try to make some ricotta with it but I had no regular milk so I just added 2 cups water. I proceeded with the usual recipe -- heating to 190F adding 2 Tblsp lemon juice and took off heat. However, no curdling took place. So, I went online and searched around for Qs & As to seek an explanation/correction. One site suggested that I re-heat and add a little more acid so that's what I did. However, there still are no curds. I tasted the milk and it is pretty acidic. If ricotta isn't possible now, is there any other use for this rather tangy milk?
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