Author Topic: Lactic Acid and Ricotta  (Read 2825 times)

Offline morticaixavier

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Lactic Acid and Ricotta
« on: September 08, 2012, 12:24:31 AM »
I was going to make some 'ricotta' from whole milk. I usually use lemon juice or white vinegar to sour it but I wondered if the 88% lactic acid I have for brewing might not be even better.

Any idea on how much? thoughts? warnings?
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Jonathan I Fuller

Offline boulderbrewer

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Re: Lactic Acid and Ricotta
« Reply #1 on: September 08, 2012, 08:25:15 PM »
Haven't done it but I would guess it would work to be sure do your math to be sure.
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Offline nateo

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Re: Lactic Acid and Ricotta
« Reply #2 on: September 10, 2012, 09:58:52 AM »
I've done that to make something like paneer. It turned out fine. I'm not sure I'd call it "better" than using lemon juice, but I think the flavor was less distinct. I just added a little bit at a time until the milk curdled nicely. You could dilute it in water to make that process easier to control.
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Offline morticaixavier

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Re: Lactic Acid and Ricotta
« Reply #3 on: September 10, 2012, 12:38:07 PM »
I've done that to make something like paneer. It turned out fine. I'm not sure I'd call it "better" than using lemon juice, but I think the flavor was less distinct. I just added a little bit at a time until the milk curdled nicely. You could dilute it in water to make that process easier to control.

good call, maybe I will dilute to ~6% and use the standard amount as if it was lemon juice.
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