Monday, 14 November 2011

Whey Ricotta

I was busily making Romano on Friday night with the milk that Kate sold me, and was left with this wonderful creamy whey.  Now, I didn't want it to go to waste, so I looked up the recipe for Whey Ricotta, as I knew that it would go down a treat in Sunday nights Lasagne!

Anyway, the process for this cheese is very simple, and I caught it all on video for all to see.  I hope you enjoy one of my cheese making video tutorials. 




5 comments:

  1. I have found your videos extremely helpful in my learning curve!
    I am wondering about the cloth you used. It looks like just a plain cotton muslin. Do you usually use that for draining the curds in all your cheeses?
    And the "cloth" in the press looks like a disposable item called "Handi-wipe" here in the states. Do you use that instead of an open weave cheesecloth or the muslin for pressing your cheeses?
    I have been using a close-weave cheesecloth which came from my kit from New England Cheesemaking, but I am finding it hard to get clean and am looking for alternatives.
    PS: I have some romano in my press now, made from your prior instructions!

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  2. Hi Gavin,
    Following your inspiration, I finally bit the bullet and made my first cheeses today. Broke the law by getting hold of raw goat's milk and made Chevre (unbelievably easy and delicious), Ricotta (delightful), Feta (easy and perfect) and mozzarella (just ok, but I would categorize a failure)....so I need your expertise.

    I used the "30 minute Mozz" recipe from the New England Cheese resipe and found it incredibly rubbery (much like a pencil eraser).

    Any suggestions?

    Cheers,
    Graeme

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  3. Hi gavin,
    I have just been given 4 litres of raw milk. Given that I do not have any cheese making equipment what are my options? Can I only make a basic ricotta or paneer?
    Thanks

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  4. Thanks for leaving a comment.

    @ SCK. Yes, you can use a handi-weave cloth in your press. Make sure it is just a plain cloth with no chemicals, and boil it before you use it. Well done on your Romano

    @ Graeme. Well done on your leap of faith and cheese making progress. As for the mozzarella, may I suggest a little less rennet. Rennet controls the texture of the final cheese.

    @ Tracy. I have given it a bit of thought, and those two cheeses are your best bet. To make other types, you need a mould and some rennet and culture.

    Gav

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  5. I have just watched your video and saw you tip your whey away. Is it no good for putting on your tomatoes after making ricotta?

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