Got a bag of citric acid for cleaning purpose. Made by an Indian spice company and it is food grade so I know it is safe to eat (instead of food grade for a cleaning supply company).
The cleaning was great, and I started looking at what else I can do with it and found ricotta recipe. Warm milk to 185F then add citric acid and stir, then let it sit for 20 mins and strain. Ricotta that looks like vomit, and whey water that I can either dump down the drain or cut 50/50 to boil pasta in.
So I boil the pasta in the whey water then put the ricotta in tomato pasta sauce from a jar. Made baked ziti with it. Hey maybe I should also make some mozzarella next time so I don't have to buy them either.
As for taste, it is a lot more milky than I expected, maybe I should use more tomato sauce or citric acid next time, or maybe add some extra sausages. Kids like them, but still not comparable to restaurant obviously. Maybe next time.
The cleaning was great, and I started looking at what else I can do with it and found ricotta recipe. Warm milk to 185F then add citric acid and stir, then let it sit for 20 mins and strain. Ricotta that looks like vomit, and whey water that I can either dump down the drain or cut 50/50 to boil pasta in.
So I boil the pasta in the whey water then put the ricotta in tomato pasta sauce from a jar. Made baked ziti with it. Hey maybe I should also make some mozzarella next time so I don't have to buy them either.
As for taste, it is a lot more milky than I expected, maybe I should use more tomato sauce or citric acid next time, or maybe add some extra sausages. Kids like them, but still not comparable to restaurant obviously. Maybe next time.
