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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => SECONDARY COAGULATION (Usually Recooked) - Primarily Whey Based => Topic started by: cheeseinmymouth on January 31, 2011, 02:19:22 PM
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I've recently taken a new interest in cheese. I mean, I've always been interested in cheese. Actually I've always been in love with cheese. I even worked as a professional cheese maker for a while. It is my firm religious belief that cheese is God's greatest creation.
On Saturday January 29 I dove head first into the world of cheesemaking. Like I said I used to make cheese for a living. But I had never really made it at home. On a whim with limited tools I decided to try for a ricotta cheese made from whole milk.
I used the following recipe:
3 liters of whole milk
100ml 5% vinegar
1.5 teaspoon of salt
(http://prglobal.org/inthekitchen/wp-content/uploads/2011/01/c1.jpg)
Using a jerry-rigged double boiler I began to heat the milk. While heating up I added the salt. Photo by Tyler Ray
(http://prglobal.org/inthekitchen/wp-content/uploads/2011/01/c2.jpg)
I heated the milk to 85c. At this point I added 100ml of 5% rice vinegar. Photo by Tyler Ray
(http://prglobal.org/inthekitchen/wp-content/uploads/2011/01/c5.jpg)
The whey has clearly separated from the curd in this photo. It happened almost instantaneously but I let it sit for about 30 minutes just to make sure it had completed it's reaction. It is ready to strain. Photo by Tyler Ray
(http://prglobal.org/inthekitchen/wp-content/uploads/2011/01/c6.jpg)
In order to keep the curds from washing down the drain through the strainer screen I carefully ladled the curds into the strainer. Photo by Kristin Pederson
(http://prglobal.org/inthekitchen/wp-content/uploads/2011/01/c7.jpg)
The end product was several cups of delicious, slightly vinegary, ricotta consistency curds. Kristin used these curds to make lasagna later in the day that was out of this world ( and the next). Photo by Tyler Ray
I will definitely be making this easy cheese again in the near future.
One question I have, what's the difference between this and queso blanco or paneer?
See Kristin and my blog at http://prglobal.org/inthekitchen/2011/01/cheese-nuf-said/ (http://prglobal.org/inthekitchen/2011/01/cheese-nuf-said/)
Cheers