I'm sure my readers are tiring of pics of half-processed ricotta straining on my 24" stove...so the above pics are clues as to what I plan on doing this rainy afternoon. From the beginning my intention was always to get my technique /process in place before I started testing out flavoring the fabulous ricotta! As discussed in previous cheesecake post, I'm going to continue heating milk to a slightly lower temp than most instructions suggest. Basically this is a basic trial and error process so stay tuned for results...
UPDATE 1: My chemistry memories have faded, but as I was dropping the orange organic extract that contained oil and alcohol into the acid and milk mix, I was wondering how my high school science teacher Mr Slowey would explain the reaction. I tried it twice: first adding drops immediately after I added lemon juice and it seemed to almost instantly counteract the rapid "curd action"...second time, I let the milk cool before adding orange flavor. After letting both cool and set a little in the fridge, I've determined that there's not a lot in it, whether you add flavor earlier or later...I consider both a success!!! Yayy!!
UPDATE 2: now onto the anise flavor...not so successful. It required a lot more of the extract to overpower the cooked milk flavor and I'm still not happy with the flavor anyway....maybe I'll try coconut tomorrow...
FYI I realised that I should be crediting all the wonderful pics which I have appropriated...so starting now I will do so...if it's yours and would like me to remove, please let me know. (They certainly enhance my homely little site.)
Anise pic borrowed from Meeta Khurana
Orange pic borrowed from BMUN sustainability blog
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