Ricotta not coagulating?
Hey, just tried making ricotta with rennet tablets. I heated the whole milk until it bubbled up, then I let it cool to about 105 degrees F. I stirred in the rennet which was dissolved in water, and waited 10 minutes. However, the milk did not thicken and no curds separated from the whey. What did I do wrong?
And no, the milk wasn't ultra-pasteurized.
When I went to cheese making class, the instructor told us not to let the milk actually bubble, but kill the heat and add the acid just before it begins to simmer. Stir gently, pulling away from the sides of the pot to encourage curds to form in the center. I've had success with this method at home. But, I used citric acid and lemon juice, not rennet.
Also, we often had to add a fair bit more acid than the recipe called for. It all depends on the milk--every milk is different. A couple of times we had to give it both more heat and more acid to get it to form curds.