Author Topic: Whey not to go for ricotta  (Read 1310 times)

Offline Caitedid

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Whey not to go for ricotta
« on: January 10, 2011, 08:39:32 PM »
Is there any whey that can't be used for ricotta?  Wondering about whey from brie that has been innoculated in the making process?


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Offline CowDung

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Re: Whey not to go for ricotta
« Reply #1 on: March 08, 2011, 08:52:44 PM »
I don't see an issue with it. I think the high temperature will eliminate any culture 'contamination' you added for your brie.

I used whey innoculated for blue cheese for ricotta and it turned out great.


Offline MrsKK

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Re: Whey not to go for ricotta
« Reply #2 on: March 09, 2011, 09:49:21 AM »
Different cheeses will give you different yields of ricotta.  I'd expect that the texture and flavor of the ricotta would be different, too, but I've never had a side-by-side comparison to test out that theory.

I've never had success with 30-minute mozzarella whey, but other people say they have.

Offline ArnaudForestier

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Re: Whey not to go for ricotta
« Reply #3 on: March 09, 2011, 12:44:51 PM »
Lol - I'm sorry, nothing substantive to help, but I was hooked by the thread title - I thought this was a play on words, as in "way to go, on blowing a ricotta make."  ;D

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