Thursday, 17 May 2018

Ricotta





Ricotta



Authentic Ricotta cheese simply comes from heating up whey 

Whey: Use whey directly from the cheese pot at the time of draining. The fresher the better. 

The word Ricotta actually means “Recooked"

Ricotta:






Ricotta from Whey
  1. Use whey directly from the cheese pot at the time of draining .. The fresher the better.
  2. Heat without agitating to 160° F .. at this point 5-12% of fresh milk may be added to improve the richness and yield.
  3. Continue heating to 170° F. Add 1/2 tsp. of salt per gallon of liquid and mix in quickly.
  4. Continue heating without agitation to 185° F and hold at this temp until the ricotta rises. 
    Note: In the past people heated to just below boiling (200F) but this is not necessary nor will it be a problem if your whey heats well into the 190's.



Italian Ricotta



Taste Of Rome 

Italian Ricotta Cheese Cake 
























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