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?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.