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I am making ricotta and it is not forming curds. I used a gallon of whole milk with salt then took it off heat when temp. Reached 180, added a bot more than 1/3 cup white vinegar and let it sit. How can I fix this?

asked by XXX-XXX-6138 over 6 years ago

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8 answers 6287 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

I think that 180F maybe not hot enough. Although your ratio's are correct a few degrees could make a difference. Try going 185F-190F.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

can i save the one sitting in my sink?

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Oh, one other thing. Don't use "ULTRA" pasturized milk. It won't work. Pasturized is fine just not ultra pasturized. I hope this helps!

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67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added over 6 years ago

try squeezing 1/2 a lemon's worth of juice into it..

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Panfusine has a good Idea to help try to recover your existing batch but if you used ultra pasturized milk I don't think it will work but it's worth a try.

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D22e715c 166f 4578 8ad4 1e169fc809ba  ry 400
added over 6 years ago

I would return it to the pot and heat it more. Remove from heat once you start seeing curds.

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 6 years ago

I've had the same thing happen, and adding more acid brought it all together. Still, would be a good idea to reheat.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

thanks - I did put it all back in the pot, went a bit over 180 this time and added another 1/3 c of vinegar. Kept it on the heat for a bit until I saw curds - It produced about 4 cups and it tastes fine. Yay!

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