Ricotta

[Guest guest]

Hard cheese whey is often acidified enough

to make ricotta, I have even used mozzarella w/out acidifying at times.

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From: Tinybabe

Sent: Sunday, December 12, 2004

8:55 AM

To: RawDairy

Subject: Ricotta

Hi:

Found a recipe that

doesn't require vinegar. It's called Ricotta From Heaven. Made from

whey that is no more then 3 hours old, left over from making hard cheese.

Heat the whey in a pot until

foam appears. This usually happens just prior to boiling; if the mixture

boils, it will taste burned.

Turn off the heat; let

the whey set for 5 minutes.

Gentle skim off the foam

and place the whey in a colander lined with butter muslin.

Let darin for 15 minutes,

then refrigerate. This ricotta will keep for up to a week, but they claim

you will have it gone way before that.

Alsy says this has a very

sweet aroma and delicious taste.

There is also a recipe

for whole milk ricotta. I'm going to make that this morning.

K.C.

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[Guest guest]

My whole milk ricotta came out great. BUT, I had the same problem with the clabbering. I couldn't believe it. Here we just discussed it and it happened to me. I had to had 1/2 tsp. of liquid rennet in 1/4 cup clean water and add it to it. Consistency is just right.

I has to be the weather. When its dry/low humidity, no problem. Today our humidity was high (heavy fog in the A.M.) and that has to be it. I'm feeding the same hay, so I don't know what else would cause it.

K.C.