{"id":3245,"date":"2014-01-30T19:58:53","date_gmt":"2014-01-31T00:58:53","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=3245"},"modified":"2017-01-31T15:41:14","modified_gmt":"2017-01-31T20:41:14","slug":"citric-acid-problem","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/citric-acid-problem\/","title":{"rendered":"No Citric Acid? No Problem!"},"content":{"rendered":"<p>The previous recipe, my first&nbsp;<a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/blog\/curds-and-whey\/30-minute-mozzarella\" target=\"_blank\">DIY cheese-making blog<\/a>, was pretty straightforward. But there was just one problem: citric acid was really difficult to find.<\/p>\n<p>A cheese-making friend of mine ran into this problem a few weeks back\u2014and she hasn\u2019t made cheese since. The grocery store attendants didn\u2019t know what citric acid was and figured she was using it for a nefarious plot. Perhaps she should have referred to citric acid as \u201csour salt\u201d to avert suspicion.<\/p>\n<p>You can order citric acid\/sour salt online, but who wants to pay extra for shipping and handling? Rennet tablets were another \u201ccontroversial\u201d ingredient. My friend surprisingly never heard of rennet tablets even though she makes cheese all the time.<\/p>\n<p>The mozzarella recipe is doable, but if you\u2019re still looking for citric acid and don\u2019t have rennet on hand this ricotta recipe is the next best thing. And it will help you avoid confused grocers.<\/p>\n<p><strong>DIY WHOLE MILK RICOTTA<\/strong><\/p>\n<p><em><a href=\"http:\/\/www.urbancheesecraft.com\/\" target=\"_blank\">Urban Cheesecraft<\/a>\u2019s Claudia shared her photos and recipe for less-than-an-hour homemade ricotta\u2014and you can use vinegar or lemon juice as a citric acid substitute! She makes ricotta twice a month and teaches how-to classes. It\u2019s safe to say Claudia\u2019s an authority on cheese-making, and she also has a video (scroll down to view) to accompany the recipe.<\/em><\/p>\n<p><strong>Makes 1 pound fresh ricotta<\/strong><\/p>\n<p>INGREDIENTS:<\/p>\n<ul>\n<li>\u00bd gallon whole milk at room temperature (raw or pasteurized,&nbsp;<em>not<\/em>&nbsp;ultra-pasteurized)<\/li>\n<li>\u00bd teaspoon citric acid OR 1\/8 cup vinegar OR lemon juice<\/li>\n<li>Salt and herbs, to taste<\/li>\n<\/ul>\n<p>SPECIAL EQUIPMENT:<\/p>\n<ul>\n<li>Stainless steel, glass or enamel-coated pot (not aluminum or cast-iron)<\/li>\n<li>Cheesecloth<\/li>\n<li>Thermometer<\/li>\n<li>Large colander<\/li>\n<li>Large spoon (not aluminum)<\/li>\n<\/ul>\n<p><strong>Step 1: Get Your Acid Ready<\/strong><br \/>\n<img decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/all\/files\/Intern_Blogs\/Amanda_Furrer\/ricotta_1.JPG\" alt=\"\"><br \/>\n<strong>Mix<\/strong>&nbsp;the citric acid (if you can get your hands on it) with \u00bd cup water and stir to dissolve. Otherwise, if you are using vinegar or lemon juice, you do not have to mix either with water.<\/p>\n<p><strong>Step 2: Add the Acid to the Milk<\/strong><br \/>\n<img decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/all\/files\/Intern_Blogs\/Amanda_Furrer\/ricotta_2.JPG\" alt=\"\"><br \/>\n<strong>Pour<\/strong>&nbsp;the milk into pot and pour citric acid solution\/vinegar\/lemon juice into milk and mix thoroughly. Claudia says you can\u2019t use ultra-pasteurized milk because the curd will have trouble forming.<\/p>\n<p><strong>Step 3: Heat the Milk and Form the Curds<\/strong><br \/>\n<img decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/all\/files\/Intern_Blogs\/Amanda_Furrer\/ricotta_3.jpg\" alt=\"\"><br \/>\n<strong>Turn<\/strong>&nbsp;the stove on medium and heat milk to 185\u00b0F (make sure it doesn\u2019t boil over). Check and stir so milk won\u2019t get stuck or scorch (avoid breaking up curds as they form). Turn off the heat when curds and whey clearly separate. Allow pot to sit undisturbed for 10 minutes.<\/p>\n<p><strong>Step 4: Drain the Cheese<\/strong><br \/>\n<img decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/all\/files\/Intern_Blogs\/Amanda_Furrer\/ricotta_4.jpg\" alt=\"\"><br \/>\n<strong>Line<\/strong>&nbsp;a colander with cheesecloth. Pour pot\u2019s contents into lined colander (pour over a bowl if you\u2019d like to save the whey*). Drain curds for 15 to 30 minutes (Claudia suggests hanging the cheesecloth \u201csack\u201d by a cupboard handle).<\/p>\n<p><strong>Step 5: Season the Cheese<\/strong><br \/>\n<img decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/all\/files\/Intern_Blogs\/Amanda_Furrer\/ricotta_5.JPG\" alt=\"\"><br \/>\n<strong>Add<\/strong>&nbsp;salt and herbs to cheese or use plain for other dishes such as crepes or pizza. Store the leftovers in a covered container in the refrigerator for up to one week.<\/p>\n<p><strong>Step 6: Enjoy<\/strong><br \/>\n<img decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/all\/files\/Intern_Blogs\/Amanda_Furrer\/ricotta_featured.JPG\" alt=\"\"><br \/>\nClaudia had this sweet idea for a quick dessert: chop up dark chocolate, dry fruit and\/or nuts and lemon zest, mix into ricotta, and drizzle with honey.<\/p>\n<blockquote><p>*Note A reader asked, How do you use the extra whey? You can use it as a water replacer in smoothies, pancakes, pizza dough or rice. If you\u2019re sensitive to lactose, however, beware! Otherwise, whey is the way to go! (Pun not totally intended, but hey, we\u2019re&nbsp;<em><strong>culture<\/strong>: the word on cheese<\/em>\u2014let the cheesiness ensue!) &nbsp;<\/p><\/blockquote>\n<p><strong>Click the image below to watch Claudia&#8217;s video on homemade ricotta<\/strong><br \/>\n<a href=\"http:\/\/www.youtube.com\/embed\/1VkX4zBMz2E\"><img decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/all\/files\/Intern_Blogs\/Amanda_Furrer\/ricotta_video.jpg\" alt=\"\"><\/a><\/p>\n<p>Recipe and Photos by&nbsp;<a href=\"http:\/\/www.urbancheesecraft.com\/\" target=\"_blank\">Claudia&nbsp;of Urban Cheesecraft<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The previous recipe, my first&nbsp;DIY cheese-making blog, was pretty straightforward. But there was just one problem: citric acid was really difficult to find. A cheese-making friend of mine ran into this problem a few weeks back\u2014and she hasn\u2019t made cheese since. The grocery store attendants didn\u2019t know what citric acid was and figured she was [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[332],"coauthors":[342],"class_list":["post-3245","post","type-post","status-publish","format-standard","hentry","category-blog","tag-curds-whey"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>No Citric Acid? No Problem! - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/citric-acid-problem\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"No Citric Acid? No Problem!\" \/>\n<meta property=\"og:description\" content=\"The previous recipe, my first&nbsp;DIY cheese-making blog, was pretty straightforward. But there was just one problem: citric acid was really difficult to find. A cheese-making friend of mine ran into this problem a few weeks back\u2014and she hasn\u2019t made cheese since. 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While in undergraduate, she spent time working in the kitchen of a Mediterranean restaurant, where she fell deeply and permanently in love with the culinary world. And if you're making a grilled cheese sandwich, she encourages goat cheese with raspberry jam on the top.\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/kate-edeker\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"No Citric Acid? No Problem! - culture: the word on cheese","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/citric-acid-problem\/","og_locale":"en_US","og_type":"article","og_title":"No Citric Acid? No Problem!","og_description":"The previous recipe, my first&nbsp;DIY cheese-making blog, was pretty straightforward. 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