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You are here: Home / Taste Test / Bloomy Ricotta

Bloomy Ricotta

29/02/2016 By Gavin Webber 4 Comments

This cheese was a fortuitous accident!  By mistake I made a Bloomy Ricotta.

About seven weeks ago, I made normal whey ricotta from the leftover whey from two cheeses, Camembert and Queso Fresco.

Bloomy Ricotta
Bloomy Ricotta

The starter culture that I used for both was Sacco MO36R, and I added Penicillium Candidum to make the Camembert.

Once I finished making both the Camembert and Queso Fresco, I heated the remaining whey to 92°C (197.6°F) and recovered the Ricotta with 1/4 cup of apple cider vinegar.  I drained using butter muslin, and added 2 teaspoons of salt to the cheese.

For those of you after the whey ricotta video tutorial; https://youtu.be/1fdYZ8T45JE

Anyway, it was too salty, so I left it in the kitchen fridge and forgot about it for 7 weeks until my wife found it and questioned me about it.

It appears that the whey still had enough P. Candidum left in it to breed in the conditions that I stored it.  I kept the Ricotta in an airtight container in the kitchen fridge at 4°C (39.2°F).

Here’s the quick video I put together to show you this creation.

 

I believe that the additional salt helped preserve the cheese better for longer.  Normally I would only add 1 teaspoon of salt to Ricotta made from 6 litres (1½ gal) of whey, but got distracted and over salted.

I am actually surprised that the P. Candidum imparted a lot of flavour into the cheese and somehow reduced the overall saltiness.  It could be my tounge playing tricks on me, but this was certainly an improvement on the original Ricotta!

So all these little events led to the creation of my Bloomy Ricotta.  Blooming marvelous I say!

If you are after supplies to recreate this cheese, please visit Little Green Workshops.

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Related

Filed Under: Taste Test, Video Tutorial Tagged With: Mould Ripened Cheese, Ricotta

← Small Blue Cheese (Petit Bleu) Making Mascarpone →

About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. nolansykinsley says

    26/08/2016 at 09:17

    Hello Gavin! What was the volume of whey used? It is left over from making two cheeses, and generally you do one gallon at a time, so was it two gallons of whey?

    Do you ever go off the beaten path and decide to attempt making your own style of cheese instead of following recipes or trying to recreate a specific type of cheese?

    Reply
    • Gavin Webber says

      31/08/2016 at 21:47

      Yes, it was about 6 litres of whey. I have made a few of my own creations. Petit Bleu is one of them, and the other was my version of Halloumi which I figured out myself.

      Reply
      • Rod says

        13/12/2019 at 08:16

        If I wanted to intentionally create a bloomy ricotta, how would you suggest I go about this? I made some ricotta using whey leftover from a batch of triple cremes. Due to the high temperature, would additional P. Candidum need to be added to help promote growth? Thank you!! -Rod

        Reply
        • Gavin Webber says

          13/12/2019 at 09:50

          Hi Rod,

          Yes, the addition of P. Candidum after the ricotta has been made and salted. You could mould it up in small moulds, allow to drain and form for a day or two, and place in a ripening box to allow to bloom for 10 days. It should be pretty nice!

          Gav

          Reply

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