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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => SECONDARY COAGULATION (Usually Recooked) - Primarily Whey Based => Topic started by: Caitedid on January 11, 2011, 02:39:32 AM
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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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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.
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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.
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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
Ignore me.