So I've finally gotten around to making this for the first time. It is in the press at 125 lbs right now. I like the smell of it and the flavor of the curds when I milled them after the 24 hours under lighter pressure.
So, what does this cheese taste like when it has aged? How much of a difference is there between 3 months of aging and 6 months?
Has anyone made ricotta from the whey? The milk I used was very creamy and the whey was very milky looking when drained off. I'm currently cooking down maple syrup and didn't feel like cooking the entire 3 plus gallons of whey, so I skimmed off the top gallon and a half, where the cream had risen. So far, it looks like it will be a high yield (comparatively) of ricotta.