Do you just use heat to precipitate your ricotta or do you add acid?
How much of a yield did you get out of the 6 gallons of whey and I'm thinking 3 gallons of milk?
And how do you use all of that ricotta? Questions, questions!
Karen actually only used a little over 1.75 gallons of milk my pot is only 2.5 gallons. This was a mix of heat to precipitate and acids. I tried Peter Dixons method. 1 batch was vinegar, 2 batches were citric acid. I ran out of vinegar and had no lemons. I need to go shopping.
Did have balsalmic but I didn't want brown riccotta. LOL I only ended up with about 2 quarts of riccotta. Disappointing yield. Did get 12 pounds of provolobe though so maybe there wasn't much left to give.
Did finally get to do a taste test side by side though. I really don't see much difference between vinegar and citric acid ricotta. Did get a slighly higher yield from the citric acid though.
How do I use it. Well that's easy I'm Italian! Lassagna, Manicotti, Cavattelli, cannoli, ricotta cookies, riccotta spinich pie ... There's tons of stuff to use it for.
Alex it's not 50% milk but closer to 30% I also used most of the cream for butter. I don't normally add milk when I make riccotta but I had a few extra gallons.