Here’s a post for those curious readers who have asked – where are the recipes that didn’t work out? We’ve been curious about home-made Ricotta since tasting some a year ago at a Sunday Suppers event, and being told how simple and quick it is to make. After looking at a few recipes, we tried one from a brand-new, red-hot cookbook whose title and author shall remain nameless. The recipe as written did not work.
We sourced some really great milk for this attempt, and Rob was quite inspired by the idea of an all-white visual concept, which as you can see worked really well. The recipe promised that the combination of milk and buttermilk would form thick creamy curds once it reached 170°F, and as we watched the temperature soar past 180, 190, we realized something was wrong. Maybe we had the wrong kind of buttermilk? Or we’re stirring it too much?
We stuck to our guns and decided to just see what would happen if we kept heating the mixture. Finally at around 210°F, the curds appeared, and we strained them out. Unfortunately, they had turned to rubber, which I guess is a result of such a high temperature.
Of course we’ll be trying this again. It seems like many people use a combination of milk, cream, and either lemon juice or citric acid. Have you ever made Ricotta at home? What technique did you use?