Last night, I made homemade ricotta for a dinner party tonight using organic milk (exp 3-18) and cream (exp 3-11) I bought the same day at Whole Foods, with lemon juice and salt. It turned out great - after draining it, it smelled and tasted wonderful. I put it in a clean plastic container with a tight-fitting lid and put it in the refrigerator overnight. I opened the container this morning and it released a strong off-putting smell - gasy and sort of sulphuric. I won't be serving it. Has this ever happened to anyone else? The milk and cream still smell fine in their containers. The only thing I can think is that the cream is a type I've never used before - grass-fed, unhomogenized. I'm going to replace the dairy and make a new batch today.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)