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Anyone out there?Hi there, I do have a question as well. Trying to make ricotta today, I used 2% instead of whole milk. Added some citric acid and salt, heated to 195, and couldn't get the curds to seperate, save a few lonely stark white ones floating on the top. After a while (since I assumed all was lost, although I wasn't sure why) I added some rennet to experiment. It seperated, those curds sinking to the bottom, whispy off-white. I let them sit and then drained into butter muslin, which is now hanging to drain. Not sure what the finished product will be, or where I went wrong. Should I just not have used 2%? Thanks,
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Cheese Making
Hello Heather
I had exactly the same problem back last fall so I built a Forum just about Cheese at www.CheeseForum.org. Lots of recipes, tricks and traps etc. Cheers, John.
Ricotta notta
did you use Raw milk, Organic milk or conventianal store milk? Organic milk is often Ultra Pastueurized which cooks the crap out of the protiens and also diminishes flavor and nutrients. Hence the 2 month shelf life. Makes cheesemaking with it very unproductive. If you are in New York area, track down some Hudson Valley Fresh Milk which is gentle pasteurized and incredible quality for home cheesemakers. Or, get yourself freindly with a dairy farmer and get some of the good stuff.
:)
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