SeriousEats.com is one of my go-to web sites for anything in the food and cooking world. I love, Love, LOVE their test recipes, food tourism articles, product reviews… love it all.
One of my favorite contributors is J. Kenji López-Alt and his “Food Lab” articles are kitchen chemistry at its best… my favorite type of food reading. Tonight I tried a recipe he worked on in detail five years ago- “Fresh Ricotta in 5 minutes or Less.”
Maybe doubling the recipe put things out of whack? Might the larger volume of milk thrown off how long the milk should have been brought up to the specified 165 degrees? All I know is, more than double the microwaving time wasn’t the only issue. The milk initially started coagulating just fine, but then the mass of curds just fell apart.
From four cups of whole milk I netted about half a cup of ricotta curds. And a kitchen that smelled distinctly of baby barf. You fellow parents know exactly what I mean.
P.U.
I am not finished with you, oh Great Stinky Experiment, if Kenji says I can do this, then, by gosh, I CAN! I will repeat this soon… very soon.
