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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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SECONDARY COAGULATION (Usually Recooked) - Primarily Whey Based
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Ricotta From Rennet Coagulation Whey
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Topic: Ricotta From Rennet Coagulation Whey (Read 3542 times)
Vaudevilleorange
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Ricotta From Rennet Coagulation Whey
«
on:
June 24, 2010, 09:29:18 PM »
If I am using a vegetable based rennet is it possible to then make ricotta from the whey that is produced?
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linuxboy
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Re: Ricotta From Rennet Coagulation Whey
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Reply #1 on:
June 24, 2010, 09:42:14 PM »
Yes, but you need to let it acidify if using a culture, or if you want it faster, add vinegar. If you add a little milk to the whey, it really ups the yield
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janesmilk
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Re: Ricotta From Rennet Coagulation Whey
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Reply #2 on:
June 24, 2010, 11:17:01 PM »
if you are planning to add milk, make sure you heat the whey to 160 before adding the milk, you need to kill the rennet or it will coagulate the milk on the spot! Learned this that hard way
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MrsKK
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Re: Ricotta From Rennet Coagulation Whey
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Reply #3 on:
June 25, 2010, 12:16:06 PM »
I only make ricotta using whey - no milk or vinegar added. I allow the whey from my cheese (my best comes from mozzarella whey) to sit at least overnight before cooking it to just under boiling. Remove from heat, then ladle into a cloth-lined colander. Silky smooth ricotta!
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Vaudevilleorange
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Re: Ricotta From Rennet Coagulation Whey
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Reply #4 on:
June 26, 2010, 02:22:34 AM »
Thanks you for the advice everyone.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
SECONDARY COAGULATION (Usually Recooked) - Primarily Whey Based
»
Ricotta From Rennet Coagulation Whey