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Whole Milk Ricotta With Citric Acid: Take Two

August 20, 2012 by Valerie Lugonja 24 Comments

From Mary Karlin’s Artisan Cheese Making at Home: For Cheesepalooza Challenge One

Suffice it to say: I DID IT! I made Whole Milk Ricotta with Citric Acid! I did buy new Citric Acid and followed Mary’s instructions to a “T” – at first. I added 1/2 cup of cream, and no more. I added 1 teaspoon of the Citric Acid. Then I do confess, I did add 1/2 a teaspoon more into the milk about 15 minutes into the heating and stirring, and 10 minutes before reaching temperature. I am really glad I did as the ricotta is lovely, tastes really milky and sweet with no hint of lemon or vinegar. It is definitely not “fluffy” and is on the creamy side, even with the extra citric acid, but is really delicious and this is the consistency I really enjoy spreading on toast with a little lovely fruity olive oil and black salt. There was not a hint of the chalkiness I found in the “cream cheese” whole milk ricotta I made by accident when trying this before.

I will not rewrite the recipe, or post. Just leave you with a couple of photos and the tasting notes.

Tasting Notes for Citric Acid Whole Milk:

  • Appearance: looks like wet or cream y ricotta that I usually buy in the store
  • Nose (aroma): very subtle sweet milky scent
  • Overall Taste: difficult to separate the texture from the taste experience – thick luxurious creamy milky flavour, no sensation of richness or fat; very clean flavour
  • Sweet to Salty: very slight sweetness, not salty
  • Mild (mellow) to Robust to Pungent (stinky): extremely mild
  • Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): thick and creamy luxury without the sense of any fat or richness as there is in créme fraÎche, or sour cream or cream cheese, interestingly enough

I really like this recipe and will make it again. However, I really like the control I have become accustomed to with my initial recipe, as well. I had not difficulty making a dry ricotta by adjusting the coagulant (vinegar, or lemon). Hanging it longer will make it dryer, but not “fluffier”. That has to be done with the coagulant at the beginning. Lots to think about depending upon how I want to use the cheese.

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Filed Under: Fresh Tagged With: Cow Milk, Homemade Cheese

About Valerie Lugonja

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Comments

  1. Jane says

    August 20, 2012 at 4:54 pm

    Yay! I’m glad you got the citric acid to work out! Looks good!

    Reply
  2. Addie says

    August 20, 2012 at 10:37 pm

    this looks perfect, but you have still added an extra 1/2 tsp of citric acid. Do you think 2 tsp is the right amount to go with, then?

    Reply
    • Valerie says

      August 21, 2012 at 7:48 am

      HI, Addie
      I only added 1/2 extra – so I think 1.5 teaspoons is necessary with the milk I am using.
      🙂
      V

      Reply
  3. alanna says

    August 20, 2012 at 11:47 pm

    That looks great, glad it worked this time. I made mine with just 1 teaspoon of citric acid and it worked. But…it wasn’t fluffy and remained quite moist after even 2 hours of hanging.

    Reply
    • Valerie says

      August 21, 2012 at 7:51 am

      Hi, Alanna
      I love it moist, but mine would have been WAY too moist with just one teaspoon – and very fine and very few curds. The more citric acid, the fluffier the curd, right? How are you using yours?
      🙂
      V

      Reply
  4. @amwaters says

    August 21, 2012 at 11:27 am

    Wow. That looks great and you make it sound so easy but it likely isn’t. Glad you perfected it.

    Reply
  5. Kate says

    August 21, 2012 at 6:06 pm

    Congratulations on your delicious looking success

    Reply
  6. Krista says

    August 22, 2012 at 4:31 pm

    So excited you made this batch work so beautifully. 🙂 I love homemade ricotta, but haven’t had it in a few weeks. You’ve inspired me to get back to my beloved cheese-making. 🙂

    Reply
  7. Maureen | Orgasmic Chef says

    August 22, 2012 at 4:38 pm

    Your ricotta looks dreamy! I’ll try it with extra citric acid and see if I can duplicate your success.

    Reply
    • ckemi says

      April 7, 2016 at 12:12 am

      Hi
      I live in edmonton do you know where I can buy acid citric? I cannot buy online I need a store? Thanks

      Reply
      • Valerie Lugonja says

        April 7, 2016 at 6:07 pm

        The Italian Centre shop, Superstore, Bosch Kitchen Center – this is an easy product to find.
        Bosch is your best bet.
        🙂
        Valerie

        Reply
        • Chris Turner says

          March 30, 2018 at 5:47 pm

          Bulk Barn.

          This is where I buy mine.

          Reply
          • Valerie Lugonja says

            March 31, 2018 at 1:05 pm

            Thanks, Chris!

            Reply
  8. Devaki@weavethousandflavors says

    August 22, 2012 at 6:06 pm

    I am so happy to read this Vail – the reason I don’t make my own paneer because I cannot stand the smell of lemon and vinegar in it. So glad you blogged this – I am totally coming back for the recipe when I am ready 🙂

    chow! Devaki @ weavethousandflavors

    Reply
  9. Devaki@weavethousandflavors says

    August 22, 2012 at 6:07 pm

    I meant VAL – HATE these typos 🙂

    Reply
  10. Blair says

    August 22, 2012 at 6:21 pm

    Looks great Valerie. I find that adding the citric acid after the milk has started to heat – as late as 165F – I get a better yield. It is a great snack, just had some as well!

    Reply
    • Valerie says

      August 22, 2012 at 7:29 pm

      Thank you, Blair!
      I will try that next time. It did seem odd to add it at the beginning, yet there are oh, so many ways to do this. “Blair’s way” is next!
      🙂
      Valerie

      Reply
  11. Kankana says

    August 22, 2012 at 8:57 pm

    Love making ricotta at home. Not sure if you know, but it’s very much like making Indian Paneer 🙂

    Reply
    • Valerie says

      August 22, 2012 at 9:44 pm

      Hi, Kankana!
      Fresh cheeses all have a lot in common, and then vast differences. I have made paneer, and will be doing it again, soon. That is shockingly similar to tofu. Did you know that? I have made that, too! (Didn’t like it much, though. It was “okay”.)
      🙂
      V

      Reply
  12. The Teacher Cooks says

    August 24, 2012 at 9:31 am

    Valerie this is lovely! I will be so happy when I can do this kind of thing. Are you enjoying your time?

    Reply
    • Valerie says

      August 24, 2012 at 4:36 pm

      HI, Wanda!
      Very much – just starting to! It takes a LOOOONG while to unwind.
      🙂
      V

      Reply
  13. Stephanie says

    August 28, 2012 at 10:40 pm

    Interesting info about what makes the curds fluffy or not fluffy! Ours were quite fluffy with just the tsp of citric acid..

    I know with bread making that time and temperature play a huge roll in the end result.. is it the same with cheese? Because we heated ours so slowly that it took around 45 minutes to bring it up to temperature.

    Congrats on your cheese success!

    Reply
  14. Denise says

    August 30, 2012 at 4:36 pm

    Your ricotta looks so pretty Valerie! You’ve inspired me to look for citric acid powder now and to make another batch of ricotta. While my versions with buttermilk have been very good, they are no where near as delicate and fluffy looking as your version. Well done!

    Reply
  15. Linda says

    September 3, 2012 at 3:22 pm

    Ooops, sorry, posted this under the original ricotta recipe but my questions pertain more to this post:

    I’ve never made cheese before but I would really like to try. It looks delicous! But I need help. Where do I buy citric acid in the Edmonton area? Also, whole milk, is this the same as homogenized milk? Is grocery store milk okay or should I go to the health food store? Can the recipe can be doubled?

    Thanks for inspiring me,
    Linda

    Reply

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