« previous next »
Pages: [1]   Go Down

Author Topic: Brine, Whey Based - OK To Use Recooked Whey After Making Ricotta?  (Read 482 times)

Offline CdnMorganGal

  • Medium Cheese
  • ***
  • Location: Turrialba, Costa Rica
  • Posts: 82
  • Cheeses: 2
  • Default personal text
Brine, Whey Based - OK To Use Recooked Whey After Making Ricotta?
« on: October 20, 2011, 06:37:13 PM »
I just made my first batch of Fourme dAmbert using raw cows milk.  I then used the whey to make a batch of Ricotta.  Can I use this recooked whey to make the brine for the Fourme? or isnt it a good idea?  Thanks.
Logged

Guests, join the CheeseForum.org community to remove this ad.

Offline Tomer1

  • Old Cheese
  • *****
  • Location: Israel
  • Posts: 1,567
  • Cheeses: 32
  • Default personal text
Re: Brine, Whey Based - OK To Use Recooked Whey After Making Ricotta?
« Reply #1 on: October 20, 2011, 07:22:10 PM »
Sure you can,
If you cooked it right after the make and you didnt add any acid then it might need some adjustment with citric or vinegar to reach the cheeses acidity.  (Id say 5.4-5.8 will be ok) and you should also add some calcium.
Logged
Amatuar winemaker,baker, cook and musician
not in any particular order.
Pages: [1]   Go Up
« previous next »