As soon as I began microwaving my curds, they dissolved into what looks like Ricotta.Can I use them as Ricotta?
This happens when the curds are not strong enough.If you followed the directions, including cutting the curds and reheating to 105F, the problem is probably the milk.(See Milk.)If you are sure the milk has not been overheated and is not too old, try using ½ tablet rennet next time. You can use these curds as Ricotta, but they are heavier than the real cheese.When you make Ricotta, you will find that it is much fluffier than your failed batch of Mozzarella curds.
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