Been awhile since I started this post so better add something to it
Last Saturday was a long one yet every thing went fairly well, tried the floc timing method ,very interesting, didn't change much just 3 minutes or so, added a drop more PRPV to my recipe don't know why just did, cut down on the draining time and the pressing time to see if I could get a more moist curd at milling time (just a little difference) held my temps within 1/2 degree, timing needs work but all in all not bad
as always an experience,
On Sunday tried my first ricotta from the whey, HHhhhMmmmmm, not to sure Ill do that again, although the wife said it tasted just the way it was supposed to, (I just thought it was a lot of effort for the yield) anyway here are a few picks and yes I used the brick mold again but what the heck gottuh do wut yuh gottuh do