At last - Ricotta

[Alex]

After some unsuccessful events, at last, 200 grams of Ricotta made from 6 liters of whey + 600 ml of raw milk + 1 cup of vinegar (too much but I had to be sure)

[cmharris6002]

Just for comparison, I got 220g of ricotta from 12 liters of whey (Caciocavallo) and did not add any milk or acidification. I make ricotta from any pasta filata type whey and do not need to add anything to it in order to get the curd to form.

[DeejayDebi]

There's  almost always a better yield from past filetta type cheese whey. More protiens left in the whey.

[cmharris6002]

Okay, I always thought it was due to the higher acidity. Probably both

I'm glad your ricotta worked out for you Alex!

[Alex]

Thanks Christy, I'm realy happy because I was frustrated with the previous two batches. Next time I'll make pasta filata, I'll pay more attention to see if I recognize any differences.

[Alex]

Thank you all, I got it!!!
4.5 l of Haloumi whey, 4.5 l of MOZZARELLA whey, 1.9 l raw milk added at 72 C + 1 cup of vinegar at 90 C. It looked that I shouldn't have to add the vinegar but it increased the yield. The outcome was 620 gr of fantastic fatty and sweetie Ricotta.

[DeejayDebi]

YEA! Congrats Alex.