[Cheese] Quark(g), Ricotta

[Rita P]

Thanks for the ricotta "recipe" Tina.
I was wondering whether I needed to put in more
vinegar, because as I reheated and added extra
vinegar, I kept getting more white solid "fluffy"
foam.  No strings though.  It looks as if the hot whey
needs to be shocked with a dose of cold water - that's
what the old Italian "peasants" used to do.

The ricotta recipe I was using was from Cheeselinks.

Rita (Victoria) Australia

 
--- lou02 at aapt.net.au wrote:

> 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
> 

> 


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