That’s a lovely cheese…
May 1st, 2010
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May 1st, 2010
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Quick Update – I had the presence of mind, unusually, to weigh the ricotta prior to eating to much of it. The whey managed to produce 300 grams of ricotta, which isn’t much but still ain’t bad. Tastes great too!
I haven’t tried it yet but I’m told you can heat 2litres of milk to just on boiling.Remove from heat and add 4 tablespoons of white vinegar.Stir gently but well.Cool and strain. Voila! 500gm of Ricotta cheese.I’m trying it tomorrow.Hope your Camembert turns out well.
Hi Rosemary
Exactly the ‘whey’ it’s done! If you’ll excuse the pun.
Actually, you want to heat the milk to just over 93 degrees celcius, add your acid (vinegar or lemon juice) which will precipitate the curds, and the strain through cheesecloth. This is the process I followed with the left over whey, after I used the curds to make Camembert, and still precipitated 300g of ricotta. All gone now though…
Word of caution though, don’t let the milk boil or it may taste burnt. Oh! And it’s ADDICTIVE!!!!