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cheese report: milk ricotta
Ricotta made from milk (whole, cow), with citric acid and a little salt. The recipe's ratio of citric acid, 1/2 tsp. / 1/2 gal. milk, did not seem to be quite enough -- made only tiny curd-specks in opaque liquid even when the milk hit 195°. Another 1/4 tsp. did the trick, forming shreddier curds immediately. Set for 10 min, drained through redoubled coarse cheesecloth and none escaped.
It tastes like ricotta to me. Should have brought commercial ricotta to get the manicotti done before 9 pm and to taste head-to-head.
Elapsed time: about an hour, milk to cheese. I probably could have ramped the temperature up faster.
It tastes like ricotta to me. Should have brought commercial ricotta to get the manicotti done before 9 pm and to taste head-to-head.
Elapsed time: about an hour, milk to cheese. I probably could have ramped the temperature up faster.