Can I use ACV...

kshama2001

...in place of white vinegar in this recipe for home-made ricotta?

http://www.cooksscience.com/recipes/9270-creamy-corn-bucatini-with-corn-ricotta-and-basil/

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RudeboyCantFail

Not where I thought this thread was going to go when I saw the title lol

kshama2001

RudeboyCantFail wrote: »

Not where I thought this thread was going to go when I saw the title lol

Heeheehee.

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GottaBurnEmAll

I wouldn't. I don't think ACV has the right flavor. I think lemon juice would be better than ACV.

cmh308

Noel_57 wrote: »

I love using rice wine vinegar for this type of salad. Not as sour as other vinegars. Although it won't boost fat loss like ACV. ooops, no I didn't.

I've heard a green smoothie cleanse can be used in place of ACV and it will DEFINITELY boost fat loss.

kshama2001

Noel_57 wrote: »

I love using rice wine vinegar for this type of salad. Not as sour as other vinegars. Although it won't boost fat loss like ACV. ooops, no I didn't.

It's not a salad - the first part of the recipe makes ricotta from milk and white vinegar. (And corn.)

I'm not sure rice vinegar would be acidic enough (?)

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cerise_noir

GottaBurnEmAll wrote: »

I wouldn't. I don't think ACV has the right flavor. I think lemon juice would be better than ACV.

I thought same. ACV does have a strong flavour.

HeidiCooksSupper

I've made ricotta with lots of different acids. My favorites for flavor are lemon juice or balsamic vinegar. The problem with lemon or other citrus juice is that the acid level varies so you may if you don't use enough of it the cheese won't form. The problem with balsamic vinegar is that it darkens the cheese. Most of the time when I make ricotta, I use either white (distilled) or cider vinegar. If I'm planning to make dessert with it, I'm more likely to grab a few lemons.

Different vinegars have different levels of acid. Some are much milder than others, for example rice wine vinegar is less acidic so it would take more of it to make ricotta. Sadly, it's hard to find a simple chart that ranks types of vinegars by acidity. As far as I can determine there are no firm definitions or regulations. at least in the US. So, arguably, one brand of white vinegar may be more or less acidic than a brand of cider vinegar.

Silentpadna

kshama2001 wrote: »

...in place of white vinegar in this recipe for home-made ricotta?

http://www.cooksscience.com/recipes/9270-creamy-corn-bucatini-with-corn-ricotta-and-basil/

Got me....but to be honest, as soon as I saw who wrote it, I already figured it was a joke before I read the post.

savithny

I think bottled lemon juice is standardized to a particular acidity, just like ACV and white vinegar. Most ACV brands that I've seen are standard 5% just like white vinegar.

(Knowledge gained from years of canning according to safe, tested recipes).

Sunna_W

Citric acid works too apparently. You just need to make it up as a solution with water though.

JeromeBarry1

@kshama2001 Thanks for asking. I was recently thinking of trying to learn how to make Ricotta and have emailed your cooksscience link to myself.

Silentpadna

Silentpadna wrote: »

kshama2001 wrote: »

...in place of white vinegar in this recipe for home-made ricotta?

http://www.cooksscience.com/recipes/9270-creamy-corn-bucatini-with-corn-ricotta-and-basil/

Got me....but to be honest, as soon as I saw who wrote it, I already figured it was a joke before I read the post.

Since there is a "woo" here, maybe I should clarify. The "joke" for me was in the title and made me click it thinking "yet another pro-ACV for weight loss" thread. I do use ACV in recipes myself and the actual question was valid....

kshama2001

Silentpadna wrote: »

Silentpadna wrote: »

kshama2001 wrote: »

...in place of white vinegar in this recipe for home-made ricotta?

http://www.cooksscience.com/recipes/9270-creamy-corn-bucatini-with-corn-ricotta-and-basil/

Got me....but to be honest, as soon as I saw who wrote it, I already figured it was a joke before I read the post.

Since there is a "woo" here, maybe I should clarify. The "joke" for me was in the title and made me click it thinking "yet another pro-ACV for weight loss" thread. I do use ACV in recipes myself and the actual question was valid....

I "woo"d you. I meant it in the "woo hoo!" sense of the word. Pretty confusing to have one reaction button with two meanings, isn't it?

kshama2001

Thanks everyone! I'm going to try it with bottled lemon juice.

kshama2001

I tried it with the lemon juice. It did not curdle so I added half the amount of white vinegar. It still didn't curdle. I thought it had cooled down too much by the time I added the vinegar so I started heating it back up, and during that it curdled.

I wasn't impressed with the taste of the ricotta or the overall recipe. I might try again with better quality white vinegar or double the lemon juice. Or I might not.

I got the corn at a farm where I picked peaches and THAT was fun. I'm going to make the Joy of Cooking's Peach Kuchen when the peaches ripen this weekend.