While developing our 10-minute ricotta, we investigated the cause and effect of these two acids; plus enjoy this creamy cheese in four of our favourite recipes
Angus Fergusson
While developing our creamy 10-minute ricottastory for the March issue was a lot of fun, we also learned a lot from the process. Making ricotta is very simple and straightforward, as long as you have precisely the right ingredients. And, once you’ve made ricotta at home, you’ll never again want to purchase it at the grocery store — the homemade version is that good.
What is ricotta?
Ricotta is an unripened cheese produced by heating milk and separating milk solids from whey through a process called coagulation. Coagulation occurs when proteins, in this case the milk solids, are exposed to increasingheat, and an acid is introduced. Once coagulation occurs in the milk, the solids shrink and become firmer, forming white particles which separate themselvesfromthe yellowish cloudy liquid — the whey.
What did we learn?
The Chatelaine Kitchen tested our creamy ricotta recipe several times and learned that all acids are not interchangeable. The amount and type of acid used is crucialto a creamy, smooth and delicious ricotta. Different acids can be used when making ricotta and some methods call for vinegar (this can be a wide range, too) and others, lemon juice. We tested with white vinegar and lemon juice andfound lemon juice created a creamier, smoother, better tastingricotta. Our testing showed that vinegar produces a firmer, slightly tougher product. The general rule of substitution for lemon juice is to use half the amount of vinegar. Although when we tested the recipe with half the amount of vinegar, the results still paled in comparison to those of the lemon juice. The Chatelaine Kitchen is part lab, part kitchen, so we had to investigate whytwo similaracids would react so differently.
What’s the difference between lemon juice and vinegar?
The most significant difference between lemon juice and vinegar is the type of acid. Lemon juice is on average five to six percent citric acid. Vinegar, on the other hand, is comprised of acetic acid. In terms of percentage, it depends on the vinegar. White vinegar tends to have seven percent acetic acid, which is a higher level than other vinegars. Slightly milder vinegars, such as balsamic and red wine vinegar, have about six percent, and a relatively mild rice wine vinegar is around four and a half percent (none of which you would use for ricotta). In terms of PH, vinegar is slightly more acidic than lemon juice.
Since acidity is a catalyst in coagulation, we can only assume that this slightly higher acidity level in vinegar caused our proteins (milk solids) to become firmer, tougher and drier. There is also the possibility that different acids (acetic vs. citric) react in different ways to the milk.Finally, we can’t overlook the impact of flavour. The lemon juice seemed to produce a lovely, mellow, delicate flavour.
Four ways to use ricotta:
As I mentioned, once you try our homemade ricotta, you won’t want to go back to the packaged variety. Homemade ricotta will last in the refrigerator for a week, so make the most of it and try some of these recipes: Roasted tomato crostini, Butter-chicken pizza, Ricotta and lemon eggplant involtini, Ricotta oat bran pancakes with maple raspberry sauce
Originally published February 15th, 2012.
FAQs
Slightly milder vinegars, such as balsamic and red wine vinegar, have about six percent, and a relatively mild rice wine vinegar is around four and a half percent (none of which you would use for ricotta). In terms of PH, vinegar is slightly more acidic than lemon juice.
Can you substitute lemon juice for vinegar when canning salsa? ›
An equal amount of lemon juice can be safely substituted for vinegar, but do not substitute vinegar for lemon juice as this could result in a potentially unsafe salsa. Lemon juice is more acidic than vinegar and it has less effect on the product's flavor.
What is a stronger acid than vinegar? ›
Phosphoric acid is a strong acid whereas vinegar has about 4–5 per cent acetic acid (weak acid) in it. The pH range of vinegar is 2.5 to 2.7 as compared to the pH 2.3 of coca cola. So coca cola is more acidic than vinegar.
What is the acid level of vinegar? ›
Vinegar is very acidic, with a pH of 2–3.
Is lemon juice or apple cider vinegar better? ›
Which is better? Both apple cider vinegar and lemon water can be of some benefit your gut, though neither is likely to perform miracles – so it really comes down to personal preference. However, if you're just starting out, lemon water may be the way to go.
What's more acidic lemon or vinegar? ›
In terms of PH, vinegar is slightly more acidic than lemon juice. Since acidity is a catalyst in coagulation, we can only assume that this slightly higher acidity level in vinegar caused our proteins (milk solids) to become firmer, tougher and drier.
Can I use lemon juice instead of vinegar for pickling? ›
Pickling involves steeping foods in an acidic liquid, usually vinegar. This gives the pickled foods a distinctive flavor and helps to preserve them. If you don't like the flavor of vinegar or simply have an abundance of lemons, you can use lemon juice instead of vinegar for your pickling projects.
Is the pH of lemon juice or vinegar higher or lower than 7? ›
Vinegar (a weak acetic acid) has a pH comparable to lemon juice, around 2.2. The pH of soda is about 2.5.
Can we use lemon juice instead of vinegar? ›
In the case of cooking, vinegar is used to add the most-needed acidity. If you don't have vinegar, substitute it with lemon juice. If the recipe calls for one tablespoon vinegar, add two tablespoons of lemon juice for the same flavour.
Which is stronger white vinegar or citric acid? ›
This is because vinegar is highly acidic, with a pH of around 2 to 3. Unfortunately, this also means that vinegar cannot be used on certain surfaces, including marble and wood, as it poses a risk of damage. In comparison, citric acid falls somewhere between pH 3 and 6, making it a much milder cleaning solution.
What kind of vinegar do you use for canning? ›
The standard vinegar used in home canning should be 5% acidity. Look at the label to be sure that the vinegar you are using is 5% acidity. Sometimes vinegar will be labeled as grain; 5% acidity is the same as 50 grain. Most white and cider vinegars used for making pickles and salsa are 5% acidity, but not all.
What is the pH level of lemon juice? ›
Because they contain a high amount of citric acid, lemons have an acidic pH. Lemon juice has a pH between 2 and 3, which means it's 10,000–100,000 times more acidic than water (1, 2, 3).
Which is stronger vinegar or lemon juice? ›
Bottled lemon juice tends to be more acidic than vinegar. It also has less effect on the overall flavor of the product in which it is used. Equal amounts of bottled lemon juice can be substituted for vinegar in recipes calling for vinegar. Vinegar, however, should not be used when a recipe calls for lemon juice.”
What does drinking lemon and vinegar do to your body? ›
Drinking apple cider vinegar and lemon juice in the morning has many potential health benefits, such as improved digestion, weight loss, higher energy levels, clearer skin, and pH balance. To maximize the benefits of these ingredients, it is important to use pure and unprocessed versions of both ACV and lemon juice.
Does apple cider vinegar work the same as lemon juice? ›
ACV should substitute lemon juice with a 1–1 ratio. That means if the recipe calls for a cup of lemon juice, a person should instead add a cup of ACV. ACV is an increasingly popular home remedy for a variety of health conditions. If a person avoids lemon juice because of heartburn, ACV may be a suitable alternative.
What can I use instead of vinegar in salsa? ›
If you wish, you may safely substitute an equal amount of lemon juice for vinegar in recipes using vinegar. Do not substitute vinegar for lemon juice. This substitution will result in a less acid and potentially unsafe salsa. Spices add flavoring to salsas.
What happens if you forget to put vinegar in your salsa? ›
The vinegar is acidic, so presumably it's part of bringing the pH to a safe one for boiling water canning. Without it, the salsa won't be safe to can like this. If you realize right away and recan immediately, it's basically just cooking it extra. It may not be as good with the extra cooking, but it'll be safe.
How much lemon juice do you use when canning salsa? ›
To ensure safe acidity in whole, crushed or juiced tomatoes, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid. Acid can be added directly to the jars before filling with product.
What can I use instead of vinegar for canning? ›
Whether you're making a salad dressing, pickling vegetables, or marinating meat, these substitutes will come in handy when you're in a pinch. If you're out of vinegar, the best substitutes for cooking and canning food are lemon juice, lime juice, apple cider vinegar, and white wine.
