Hi everyone,
I just re-cooked the whey I had left over from my latest mozzarella attempt and I have a question.
The whey has no salt in it so I'm sure the cheese will be a bit on the bland side unless I add some to it.
At what point should I add salt? Should I do it right after I remove the curds from the pot and start draining or wait until the cheese has finished draining?
Thanks for the help!
I usually don't add salt to my ricotta as I typically use it in other recipes, and can adjust seasoning when I use it, e.g., to fill a raviolli.
I would think you could add salt after it has drained. There should be enough moisture in there to dissolve the salt so you don't have crystals. Give it a stir before you use it each time, and it should be GTG.
MattK