Ricotta - Blinded Me With Science

Cheese Making is definitely not like cooking. There is no room for "gut feel" whenever it comes to making cheese.

My first batch of ricotta was excellent. My second was a total failure. As I go through this learning curve, I am finding out a few things:

• You cannot rush cheese
• You really have to pay attention to the science
• Don't make any assumptions

After aging the milk with a thermophilic starter for 4 hours, I poured the milk into a pot to heat it up. After 4 hours, the acid levels of the milk should have been just right for making ricotta. I thought this in the first batch I made also (aged for 3 hours...splitting the 2-4 hours recommended in the middle), but still had to add acid before my ricotta formed curds.

Figuring the 4h on the culture would be plenty, I went with that assumption on the second try. I heated the milk...got to 170 degrees, then 180....no curds...went to 190....no curds. Resorted to acidifying with vinegar....no curds. I then left the milk to sit...some curds formed, but they were whispy at best. 

Batch Ruined!

Learning from this fail:

• I need to be certain of the PH and leave the culture ripen until I reach the appropriate PH levels
• Don't heat the milk too fast. If I do, I run the risk of going over temperature too far and ultra-pasturizing before the curd has a chance to form.

I live, I learn.

Must be more patient! Must honor the science! (at least until I know what I am doing)