Why Is My Homemade Ricotta Rubbery. I recently tried making four batches of mozzarella all of which turned out like a rubber band. Each time the process worked great and I found this article while searching for things to make with the fresh cheese.
Instead I turn to the same trick I use in my recipe for ricotta. The stronger the gluten the more rubbery the texture. Aug 25 2015 0959 PM 17.
I gave my gf the cup of ricotta tonight so she can make some stuffed shells for us.
Taking an extended leave until 2015 from the forums to build out my farm and dairy. Why is my homemade ricotta rubbery. Too much rennet can result in a unusually rapid coagulation and too -firm rubbery curd that when cut will tear b a curd that will retain too much whey and c develop a bitter taste during agingPoorimproper dilution of rennet using chlorinated water most city tap water for dilution before adding to milk will. I have made mozzerella three times and recovered the ricotta cheese from the leftover whey after making the mozzerella.
