I heated the milk to almost boiling then added lemon juice by incremental tablespoons, as I have done in the past. The milk thickened and "broke" very slightly but no curds are forming. It was whole milk, low pasteurized. Any fixes??
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Did you heat it enough; it needs to be at least 175F. I find I usually need at least a tablespoon per quart. If you are using fresh lemon juice, it may not be acid enough; if you are using bottled lemon juice which is old, it also may not be acid enough. Try adding a little white vinegar - just a little, since you have acid in already from the lemon juice.
The milk was steaming, just on the verge of boiling, I used fresh lemon juice, then added a little white vinegar. All to no avail. Can I reheat and try again, or is this a wasted batch? Thank you!!
The milk needs to boil, wait for that dome of milk to rise. switch off the heat and add the lemon juice. http://food52.com/recipes...
Thanks for asking this since it sounds like the same problem I had last time I made ricotta. I assumed it was a problem with the milk (ie ultra pasteurized). Good to know the answer.
OK, recap! I made this again today and let the milk develop the "dome", as per Panfusine, which happened at upwards of 200 degrees. I added in the lemon juice and it worked like a charm. Thank you!
Please enter a valid email address.
Well played. You deserve a cookie.
This one habit gets you halfway there.
Pickle Anything at a Moment's Notice
A Guide to Cheese Rinds
All About Cooking with Fire
The Ingredient Your Salad Is Missing
Caramel-Coated Layer Cake
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.