I made Mozarella yesterday and with the whey - ricotta. Turned out beautiful! Excellent stuff. Today's Mozarella turned out fine but the ricotta didn't. Had 2 gallons of whey and heated it to about 190 and dumped 3/4 cup of white vinegar. No ricotta. :nooo It did not separate... I did something different yesterday than today, I added a 1/2 gallon of older milk to my whey at about 190 and then added the vinegar. I got a good portion of ricotta - excellent ricotta. What could I be doing wrong?
190 is on the fringe for ricotta. I heat whey to 195F or as needed to form curd. I don't use vinegar. Christy
Then what do you use instead of vinegar? Can I heat it again to a hotter temp or do I just need to discard and start over?
With Mozz whey the acidity is perfect for ricotta with out adding anything but milk. You can try to heat it again. I have never done it so I am not sure if it will work but it is worth a try. Christy
Don't try it. I did and it wouldn't make cheese for me. I reheated it to the proper temp and added some more milk -It was a total failure and I threw it all away.
I followed Ricki's ricotta directions. Fresh whey - heat to 200 degrees. I keep having temp problems so I turned the heat off when my whey just started to roll. It turned out to be the best ricotta I have ever had. Tried the vinegar method before and it just did not work.
