When I started to make cheese I jumped head first into semi-firm cheese. When I got my first kit from Danlac for Father’s day several years ago I had no clue what I was doing, I tried making “Ricotta” but it was a hard puck and inedible. The almost two years of research, reading recipes/directions on cheese making, lurking on cheese making websites sites help a bit but I should have started with fresh cheese and not something that needed to be aged. Part of the purpose of Cheesepalooza for me is to “re-set” my cheese making, so I have hit the reset button (I have not erased my “saved games”) and now the journey starts again. This time it is a return to Whole Milk Ricotta and I had hoped that it was not a repeat of the first attempt. I was nervous about making this, my cocky cheese swagger was gone, and I was hoping to make it right.
First off I want to do a full disclosure on this, I don’t really like Ricotta and if I make it I tend to give it away rather than eat it myself. I came up with some flavouring for the Ricotta to help solve my issue with it. Also I could not find Citric Acid, I normally buy it a Bulk Barn, but they were out and they would not have it in prior to the Cheesepalooza meeting. In the Mary’s book she says you can use lemon juice as a substitute so that is what I did. The directions are basically the same as in the book, but you add the lemon juice when you are at temperature not before.