Author Topic: Innoculated Ricotta Salata  (Read 2080 times)

Offline ooptec

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Innoculated Ricotta Salata
« on: June 03, 2012, 01:38:00 PM »

Found a real hit around here.

Neighbor make cottage cheese from raw cows milk and gives me the whey. So been making ricotta and trying variations from there.

She uses acetic acid as a coagulant. I heat to 195°F and strain whey for the ricotta thru a urn sized coffee filter in a large wire strainer and then also use the same type coffee filter in mold instead of cheesecloth. After draining overnight mix in 1 tsp non-iodized salt per 454g (1 lb) ricotta. Then mix in about a 1/4 C of milk kefir and press overnight. I then vacuum pack and let age 7 days at room temp. By then the bag has gone from vacuum to 'puffy'.

Very nice result, slightly tangy

Then was studying and found this so modified somewhat for a hand out when selling.

Slow the Aging Process by Boosting Glutathione Using Ricotta Cheese
By Paul Fassa | April 4, 2010

Antioxidants fight free radicals to keep people looking and feeling younger.  But what if you are consuming plenty of high antioxidant foods and supplements and still not looking and feeling younger?  You might be surprised to know there is an ignored solution that is basic to proper antioxidant function. It could be that your body's glutathione production is low.  Follow these tips to slow the aging process by increasing your production of this critical antioxidant.
Glutathione is one of the antioxidants the body makes naturally, creating it in the liver.  But as we age, the ability of the liver to produce glutathione diminishes. This does not bode well for us, considering that aging itself produces increased cellular oxidative stress that is added to the stress produced by life in the modern world.  However, there are ways to increase the body's production of glutathione.
How to Increase GSH (active or reduced glutathione)

Knowing that supplements labeled as glutathione are lost in the digestive system and not available to be assimilated by cells, what delivery systems can enhance the body's ability to create and maintain the proper level of GSH?
So it's important to feed our bodies the GSH precursors:  cysteine, glutamic acid, and glycene.  Of these three amino acids that generate GSH (active glutathione) in the liver, cysteine is considered the most vital link. That's because it's a nutrient that's virtually absent from our diets.
Whey is a by product of cheese or yogurt processing. Unadulterated means the whey comes with no additives or preservatives. Additionally, the milk sources are non-hormone injected organic fed cows or goats. There are a few whey protein products that promote GSH production with cysteine.
All meats are high in cysteine, but unless you can go truly organic and grass fed, the hormones and toxins will virtually neutralize GSH. Also high is ricotta and cottage cheese

Our low-fat hard  Ricotta Salata, a pressed, salted, and slightly aged cheese made from fresh ricotta, using raw milk whey inoculated with milk kefir and pressed.
Per 100g 434kJ Energy Protein10.5g Fat6.4g Carb3.5g Sugar2.7g Sodium25mg



Offline DeejayDebi

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Re: Innoculated Ricotta Salata
« Reply #1 on: June 04, 2012, 09:24:56 PM »
Nice to see an article that doesn't crusify cheese these days!