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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5 Comments
Don't get me wrong, I have absolutely nothing against high-quality fats, but if you want ricotta, you might have better luck with a different recipe. Should you have extra cream again, perhaps try making quark--I use whole milk for that, but I know there are full fat quarks, so that might be a good experiment.
Unfortunately, nearly all cream-heavy or whipping is pasteurized. (there a couple out there that don't in my area) Also, sometimes, if you are using fresh lemons the level of acidity varies. This can change the outcome.
Pancakes? Buttermilk bread? Any baking recipe that calls for buttermilk? Are we talking mouth-puckering or strong tang? If its too strong...perhaps its best to toss it. Good luck!