Curd x curdled

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  • #3866 Reply

    How can I tell the difference between curdle (in ricotta) and actual curds? Is it only a matter of timing? When do I strain my ricotta?

    #3878 Reply
    Ray Johnson

    With ricotta the point is to curdle with acid so no real curds are formed. Depending on if you are using whey or milk you will get high yield or low yield all you will see is grains of ricotta looking like sand. Just follow your recepie for temperature and then drop the vinegar or acid in from high so it flows all thru the pot. Once the ricotta is formed strain thru a cloth to collect it

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