Hi guys,
I am new to cheese making.
I bought a bottle of vegeren (the only thing g available where I live) and I tried making ricotta tonight.
I put a 1/4 tsp calcium chloride in 2L milk (1/2 gallon) overnight.
Tonight I heated my milk to 85c, added 1/4 tsp rennet (forgot to dilute), took the milk away from the stove and waited a good 45mins. Nothing happened.
I resorted to putting the milk on the stove again then put a few squeezes of lemon and it worked like a charm.
What gives?
Thanks!
Has anyone added lipase in ricotta? If so: shall I put it I after the milk has curdled? (I think ideal temp is 50c for lipase).
Thank