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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 10, 2011, 08:39:32 PM

Title: Whey not to go for ricotta
Post by: Caitedid on January 10, 2011, 08:39:32 PM
Is there any whey that can't be used for ricotta?  Wondering about whey from brie that has been innoculated in the making process?
Title: Re: Whey not to go for ricotta
Post by: CowDung on March 08, 2011, 08:52:44 PM
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.

Title: Re: Whey not to go for ricotta
Post by: MrsKK on March 09, 2011, 09:49:21 AM
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.
Title: Re: Whey not to go for ricotta
Post by: ArnaudForestier on March 09, 2011, 12:44:51 PM
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.