primitives discuss failing at home-made ricotta

[franksolich]

http://www.democraticunderground.com/115729814

Oh my.

Laura PourMeADrink (15,404 posts)   Tue Aug 13, 2013, 10:26 PM

Failed at homemade ricotta tonight.

What a disappointment - after buying organic milk and cream...and simmering for a long time - never got any curds to form.

I later read, you can not use ultra-pasteurized milk (only organic I can buy). It just doesn't work.

PoliticAverse (6,395 posts)    Tue Aug 13, 2013, 10:36 PM

2. In general ultra pasteurized milk and cheesemaking don't go well together.

eridani (38,923 posts)   Wed Aug 14, 2013, 12:49 AM

3. I've failed at making mozarella. However, the failed mozarella

--turns into ricotta!

The empressof all (27,810 posts)   Wed Aug 14, 2013, 10:31 AM

6. Mozzarella isn't as easy at home as they claim

It takes careful measuring, hands of teflon and strong arms.

.....and now.....MsPiggy!!!:

msanthrope (18,221 posts)   Wed Aug 14, 2013, 02:34 AM

4. You can't make cheese with ultra-p. I don't advise using organic for cheesemaking, try to get the regular stuff. I use white vinegar. Sometimes lemon, depending on what I am making. Try again, and you will be delighted how easy it is.
 
Paneer, too, which I recommend.

The empressof all (27,810 posts)    Wed Aug 14, 2013, 10:29 AM

5. Yes it was the ultra-pasteurized milk

Sorry for your fail. Home made ricotta is a fantastic luxury. I do it several times a year. I love it with fresh raspberries. OMG! Fantastic!

wryter2000 (33,611 posts)    Wed Aug 14, 2013, 01:49 PM

7. The only time I failed, I was trying to use cream

You can't buy cream that's just cream anymore (at least, not at Safeway), so probably something in it prevented clotting.
 
I've always done fine with regular milk. Once, I added a bit too much lemon juice, and it gave it a slightly lemony flavor that I thought was pretty good. It would have made a nice spread with a bit of extra virgin olive oil drizzled on it.

Lucinda (17,165 posts)    Wed Aug 14, 2013, 03:42 PM

8. What did you use as the souring agent?

It will work with regular whole milk if you don't overheat the milk and use enough vinegar or lemon juice...

[GOBUCKS]

It's astonishing how people insist on making things at home that are so much easier, quicker, cheaper, and better when bought from someone who does it professionally.

The only things I know to be superior are stuff from a backyard garden, and pies.