[Cheese] Quark(g), Ricotta

[lou02@aapt.net.au]

Hi
When I make ricotta heat it the way you do but I put half a cup of vinegar to
10litres of whole milk stir quickly when its put in then turn off the heat and
leave for a long while I don't scoop it straight away. The amount of ricotta
verys but I get from 500g to nearly a kilo.  When using whey when it reaches a
temp of 60degC stir in 2 cups of whole milk and a teaspoon of salt per 5 litres
of whey, then continue to 90 - 95 deg add 20 to 40ml of vinegar diluted in
200mls of water and stir quickly then turn off heat and let stand same as whole
milk ricotta scoop off ricotta and drain in cloth lined colander.  With both
these methods I usually get a good yeild of ricotta.  Hope this has helped you.
Tina QLD Aust

Quoting Rita P <hotstuffme at yahoo.com>:

> Hi,
> Quark or Quarg is a german/austrian style cheese.  It
> can be anywhere from a thick liquid to a dry creamed
> styles cheese, depending on how much you drain from
> it.  Basically, if using pasteurised milk (cow) - warm
> milk to 20-25C, add mesophilic (and flora if you have
> it) starter.  Mix well, leave overnight at 20C until
> solid curd has set. It can be used as is with the
> addition of fruit, or can be poured into a cheesecloth
> (buttercloth better) lined colander until desired
> dryness is reached.  If wanting it very dry, add a
> weight.  From 1 litre milk there will be about
> 680-700ml whey, and 165 grams cheese.  Use as is, add
> salt, herbs of chioce or dried fruit, even chocolate
> sprinkles, roll into a log, cover the log with stuff,
> or not, roll in gladwrap and refrigerate a few hours.
> You can make quark using skim milk, whole milk or milk
> with cream added, depending on the fat level you want.
>
> The ricotta I made from this whey did not work, I
> assumed because there was no rennet in it (my reading
> says use fresh whey from rennet made cheese), BUT, you
> can make ricotta using whole milk - so I am very
> confused on this one.
>
> My working method for ricotta is the same regardless
> of whey/milk used.
>
> If using whey add 10% whole milk, bring to 90-95C, add
> vinegar and stop stirring. Wait 5 minutes and then
> scoop of curd (ricotta) if there is any.
>
> Using the quark whey I started with 10 ml vinegar, and
> when nothing happened ended up with 1/3 cup vinegar in
>  just over 1 litre of liquid.  Just didn't work.
>
> Whole milk ricotta same as above, but put in 25ml
> vinegar, nothing, then added more (without reheating)
> still nothing.
>
> Whey from Neufchatel didn't work either, but I think
> that was because it was too old - I drained that
> cheese for 24 hours.
>
> Whey from Blue cheese (6 litres whey plus 600 ml whole
> milk) heated to 90-95C, added 30 ml vinegar, waited 5
> minutes, some foam came to top, scooped it off.  But
> there was very little, so reheated to 93C added more
> vinegar, more foam, scooped, still very little,
> reheated etc again.  I decided that it really should
> not be heated and reheated, so I stopped.  I got under
> 200grams of ricotta from the 6 litres.  Tasted good,
> but I don't think this is what is meant to be.
>
> Obviously I'm doing something wrong but what?  Any
> ideas?
>
> Rita
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
> >
>
>
> __________________________________________________
> Do You Yahoo!?
> Tired of spam?  Yahoo! Mail has the best spam protection around
> http://mail.yahoo.com
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
>