Failed at homemade ricotta tonight.

[Laura PourMeADrink]

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.


anyone try to make it??

[elleng]

1. Never tried, but brave of you to do so!

[PoliticAverse]

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

[eridani]

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

--turns into ricotta!

[The empressof all]

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

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

[msanthrope]

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]

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]

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]

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...

[KC]

9. I haven't tried

to make it, but I watched this particular
episode on Food Network's 5 Ingredient
Fix and it looked pretty easy. It has good
reviews too. There is also a video.

Homemade Ricotta
Recipe courtesy Claire Robinson, 2010
Prep Time:10 minInactive Prep Time:10 minCook Time:10 min
Level:
Easy
Serves:
4 to 6 servings

Ingredients
8 cups whole milk
1 cup heavy cream
1 teaspoon kosher salt
3 tablespoons fresh lemon juice
1/2 cup roughly chopped California apricots
1/3 cup finely chopped walnuts, toasted
Special equipment: cheesecloth

Directions
Line a sieve with cheesecloth or a damp paper towel and place over a bowl.
In a large, heavy pot over moderate heat, bring the milk, cream and salt to a boil, stirring constantly to prevent scorching. Add the lemon juice, reduce the heat to low and continue stirring until curds form, about 3 minutes.
Pour the mixture into the lined sieve and let drain, about 10 minutes. Remove the ricotta from the sieve to a medium bowl, discarding the liquid. Mix in the apricots and walnuts and serve.
BYOC: Feel free to toss in some fresh herbs here, oregano or thyme would be beautiful. You could also drizzle some lemon-infused olive oil on top.

http://www.foodnetwork.com/recipes/claire-robinson/homemade-ricotta-with-apricots-and-walnuts-recipe/index.html?web=y