CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => SECONDARY COAGULATION (Usually Recooked) - Primarily Whey Based => Topic started by: H-K-J on December 05, 2012, 08:17:27 PM

Title: H-K-J,s ricotta from Caerphilly make
Post by: H-K-J on December 05, 2012, 08:17:27 PM

The wife wanted to make lasagna this week so we took the whey from the Caerphilly brought it up to 203 degree's cooled it down
to 96 deg. Poured of the whey and ended up with 1-1/2 lbs. of ricotta,
the wife say's it is so much better than store bought, she just loves it 8)
I believe we are having lasagna for dinner ^-^ 

Title: Re: H-K-J,s ricotta from Caerphilly make
Post by: margaretsmall on December 05, 2012, 09:07:32 PM

That was a good result - how much whey did you have? I made some from the whey from my goats milk tome, but I only got 150gr from an 8l make (good to have though).
Margaret

Title: Re: H-K-J,s ricotta from Caerphilly make
Post by: H-K-J on December 05, 2012, 09:16:03 PM

Margaret, we ended up with about 4 gallons of whey and turned that into 1-1/2 lbs. of ricotta

Title: Re: H-K-J,s ricotta from Caerphilly make
Post by: Al Lewis on December 27, 2012, 04:18:14 AM

Looks great!  I never get that much from my whey.  :'(

Title: Re: H-K-J,s ricotta from Caerphilly make
Post by: H-K-J on January 22, 2013, 10:14:38 PM

Anyone have dip or spread recipe you can make from fresh ricotta, just trying to use up some that we made the other day :)

Title: Re: H-K-J,s ricotta from Caerphilly make
Post by: Al Lewis on January 23, 2013, 12:52:04 AM

Go ahead, rub it in!!!  LOL

Title: Re: H-K-J,s ricotta from Caerphilly make
Post by: H-K-J on January 23, 2013, 12:59:46 AM

I only got a pound this time Al ;D

Title: Re: H-K-J,s ricotta from Caerphilly make
Post by: Al Lewis on January 23, 2013, 01:03:46 AM

Well I guess you're having lasagne again then!  :P LOL

Title: Re: H-K-J,s ricotta from Caerphilly make
Post by: shotski on May 16, 2013, 01:34:17 AM

Here is a great use for  fresh ricotta and if you have any of the other cheeses home made all the better. I spread a little home made pasta sauce over the bottom of the pan then place the stuffed shells in the pan, ladle pasta sauce  over the shells some more parmo or ramano over the top. it is heavenly.

Quote from: H-K-J on January 22, 2013, 10:14:38 PM

Anyone have dip or spread recipe you can make from fresh ricotta, just trying to use up some that we made the other day :)

Title: Re: H-K-J,s ricotta from Caerphilly make
Post by: Dibbs on May 16, 2013, 09:48:26 AM

Quote from: H-K-J on January 22, 2013, 10:14:38 PM

Anyone have dip or spread recipe you can make from fresh ricotta, just trying to use up some that we made the other day :)

Liptauer - This recipe comes out pretty much like the stuff I used to eat when I worked in Vienna.

http://easteuropeanfood.about.com/od/appetizers/r/liptauer.htm (http://easteuropeanfood.about.com/od/appetizers/r/liptauer.htm)

Title: Re: H-K-J,s ricotta from Caerphilly make
Post by: Dibbs on May 16, 2013, 09:50:34 AM

Quote from: Al Lewis on December 27, 2012, 04:18:14 AM

Looks great!  I never get that much from my whey.  :'(

Nor do I normally, but I did get a lot when I made Caerphilly, so maybe it's about the the type of cheese that the whey made.