Good Day from San Diego

[linuxboy]

Yield does depend on lactation cycle. Right in the beginning, you have an increase in casein, then a decrease for the long middle period, then toward the end, like in the fall and winter, the casein goes up. An 8% yield isn't terrible for mid summer milk for cows on all pasture.

Ricotta is a slightly different creature. With ricotta, you are trying to recover the leftover bits of casein, but more so, you are trying to coagulate the albumen in the milk. It's a different protein that's heat precipitated with the help of a little acid. So it depends. If you lost a lot of fat from the curd into the whey, that's not going to be recovered in the ricotta, same with the ultra small curd pieces. Fat molecules weight a lot, and slip through easily while the curd is fragile.

[FarmerJd]

Got it. I'll probably forget it, but for now I have got it.

[Tom Turophile]

With regards to that ladder, John, how do you know how much pressure is actually being applied?

[Cheese Head]

First time I used it I put bathroom scales underneath.

[michoutim]

Welcome