June 15, 2008
Making Cheddar produces a lot of extra Whey. I've been making Ricki Carroll's "Ricotta from Heaven" with the leftovers, which produces about a cup of ricotta. This time I wanted to branch out and hopefully get a little bit more.
Following her "Whey Ricotta" recipe, it's actually a little simpler. It involves adding some extra milk, heating the whey to 200 degrees, and then adding some vinegar to curdle what's left. Straining through butter muslin, and draining for about 2 hours, produced about two cups of Ricotta.
The texture was quite nice, but the vinegar flavor sticks around. It's subtle, but it's definitely there. Not sure if the vinegar flavor (and cost of an extra quart of whole milk) is worth the extra yield.
Dana just sent me this picture of her breakfast... Whey Ricotta on a bagel, with Balsamic Glaze. Mmmmm!
1.5 Gallons Whey, leftover from Stirred-Curd Cheddar
1 Quart Trader Joe's Whole Milk
1/4 Cup Trader Joe's Organic Apple Cider Vinegar
1 tsp. Flake Cheese Salt
1 Packet Direct Set Mesophilic Starter
1/2 tsp Double-Strength Vegetarian Rennet
2 tbs Gold's Prepared Horse Radish (Ingredients: Horseradish, Vinegar, Salt, Flavoring)
2 tbs Chopped Jalepenos (From a jar of Jalapeno Slices in Vinegar)
2 tbs Flake Cheese Salt
June 4, 2008
Unpasteurized dairy products linked to reemergence of ancient disease
I just came across this
June 2, 2008
The biggest difference in the process is that we had to stir the curds very slowly for 30 minutes with a wire wisk, cutting them up into small rice-sized bits. After a few minutes the curds seemed to be staying the same size, but we kept stirring anyway...
We then cooked the curds, slowly bringing the temperature up from 80 degrees (they had cooled off a bit from the 86 degrees at which we curdles the milk) to 104 degrees, no more than 2 degrees every 5 minutes. That took about 45 minutes... All the while stirring slowly to keep the curds from sticking together.
We then pressed the curds, flipping the block of curds several times (at 15 minutes and 15 lbs each time), and then again at 30 lbs for 6 hours.
I don't think I'll be able to wait the full twelve months... But maybe we'll see how it's doing after a couple of weeks.
2 gal Trader Joe's Organic Whole Milk