Ricotta: Difference between revisions

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3 table spoons of acid per cup of milk
3 table spoons of acid per cup of milk


acid can be:
* vinegar ( acetic acid )
* lemon juice
* citric acid


== Questions ==
== Questions ==


:what is stabilizing ?
;what is stabilizing ?
;calcium chloride does this in cheese
:calcium chloride does this in cheese

Latest revision as of 02:35, 21 January 2024

I took a class with Jeremy Lago who no runs The Pantry , a fine local cheese shop.

Here are my notes:

Things you will need

  • Temperature Controlled electric hot plate
  • milk

Notes

Process

slowly heat milk to 180 F degrees

3 table spoons of acid per cup of milk

acid can be:

  • vinegar ( acetic acid )
  • lemon juice
  • citric acid

Questions

what is stabilizing ?
calcium chloride does this in cheese