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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => SECONDARY COAGULATION (Usually Recooked) - Primarily Whey Based => Topic started by: witchy13 on February 04, 2013, 04:01:29 PM

Title: Can I use the whey from bleu cheese to make ricotta or anything else?
Post by: witchy13 on February 04, 2013, 04:01:29 PM

Hi,
I will be making my 1st attempt at mold ripened cheese in a couple of days. I plan on making Gorgonzola. I want to know if I can use the whey  with Penicillium Roqueforti in it and if so, what can I use it for? I hate to waste anything.

Thanks

Title: Re: Can I use the whey from bleu cheese to make ricotta or anything else?
Post by: Schnecken Slayer on February 04, 2013, 07:39:54 PM

If you make Ricotta then the temperature involved should kill the PR culture left over in the whey.

Title: Re: Can I use the whey from bleu cheese to make ricotta or anything else?
Post by: witchy13 on February 06, 2013, 02:57:20 PM

Thanks for replying. I thought the high temp would kill the mold but wanted to be sure.