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?
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.
can i save the one sitting in my sink?
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!
try squeezing 1/2 a lemon's worth of juice into it..
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.
I would return it to the pot and heat it more. Remove from heat once you start seeing curds.
Cynthia is a trusted source on Bread/Baking.
I've had the same thing happen, and adding more acid brought it all together. Still, would be a good idea to reheat.
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!
Please enter a valid email address.
Well played. You deserve a cookie.
For all those nights when you can't bother to sit upright
Ready... Set... Sofa!
Piglet Day 4: Read the Cookbook Review
Money Tight? Try This Free Cookbook
Coconut Curry Puffs
Intensely Banana-y Banana Bread
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
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.)