Can I re-heat Ricottta that hasn't seperated into whey fully yet?
I am making Ricotta Cheese with Lemon Juice for my acid. I got it to 200 degrees then added my salt and acid. Perhaps i didnt add enough. I have 7 cups milk, 1 cup heavy creme, 3 tsp salt, 5tbsp lemon juice. its been sitting while I make dough. It hasnt completely turned over. I have some small curds. But I do not see whey. Can I reheat this and fix it with more lemon juice?
Best Answer
Yes, you should be able to, if it's still liquid. The worst that will happen is that you'll end up with a more dry, farmers-cheese curd, but that will still be fine in ravioli.
Incidentally, this is why a lot of folks use granulated citric acid instead of lemon juice. Juice acidity can vary quite a bit. Otherwise your quantities look correct.
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Can you reheat ricotta cheese?
So ricotta falls in the same category as paneer, halloumi, queso blanco and other cheeses that can be heated without melting. This is why ricotta is such a fine choice for lasagna, stuffed shells, ravioli and cheesecake. It heats wonderfully, but doesn't reduce to a pool of goo.Why is my ricotta cheese not curdling?
The 3 Basic Ingredients of Ricotta CheeseAvoid ultra-pasteurized milk, which does not curdle properly. (You can use low fat milk, but the resulting cheese won't taste as rich as whole milk ricotta.) Citric acid makes the milk curdle, or separate into curds and whey.Making Ricotta Salata at Home
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