- Distilled vinegar gives the cleanest flavor, with soft,
tender curds. Since bottled vinegar is always diluted to 5
percent acetic acid, using it is also the most consistent
method. As long as your milk is fresh (older milk is more
acidic than fresh milk, and thus requires less coagulant),
you’ll get identical results every time. - Lemon juice also works very well, though I found that in
some cases the amount I needed to use varied by about 25
percent, give or take. Most likely this is due to varying pH
levels from lemon to lemon. Lemon juice gives the ricotta
a very slight citrus tang that, while not as distinct as the
buttermilk flavor, can be slightly off-putting in certain
savory applications. On the other hand, it’s wonderful for
pancakes and blintzes, or feeding to your hard-working
wife, drizzled with olive oil and sprinkled with sea salt,
warm off a spoon.
Bottom line? For the most versatile ricotta, stick with
vinegar. Use lemon juice when a lemon flavor is
appropriate, and avoid buttermilk unless you’re really into
it.
Draining Ricotta
To drain ricotta, place it in a fine-mesh strainer lined with
cheesecloth (or a high-quality food-safe paper towel) set
over a bowl. The final texture of ricotta can vary greatly
depending on how well it’s drained.
DRAINING TEXTURE BEST USES