Print Page - Brine, Whey Based - OK To Use Recooked Whey After Making Ricotta?

Title: Brine, Whey Based - OK To Use Recooked Whey After Making Ricotta?
Post by: CdnMorganGal on October 20, 2011, 11:37:13 PM

I just made my first batch of Fourme dAmbert using raw cows milk. I then used the whey to make a batch of Ricotta. Can I use this recooked whey to make the brine for the Fourme? or isnt it a good idea? Thanks.

Title: Re: Brine, Whey Based - OK To Use Recooked Whey After Making Ricotta?
Post by: Tomer1 on October 21, 2011, 12:22:10 AM

Sure you can,
If you cooked it right after the make and you didnt add any acid then it might need some adjustment with citric or vinegar to reach the cheeses acidity. (Id say 5.4-5.8 will be ok) and you should also add some calcium.

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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Forming Cheese => Topic started by: CdnMorganGal on October 20, 2011, 11:37:13 PM