SC - Riccotta cheese
Philip & Susan Troy
troy at asan.com
Tue Mar 21 08:23:55 PST 2000
RANDALL DIAMOND wrote:
>
> When I found the snail section in Platina, nearby
> I noted a recipe for "Articificial Recota". Is this
> faking the cheese we know as riccotta today
> or something else? It is interesting, because
> riccotta is a secondary cheese product made
> from the whey after the solids have solidified out
> in making other cheeses. The process is somewhat
> involved and the yield is very small. I have made
> my own cheeses for many years now but seldom
> bother with riccotta unless I just precipate it out
> with lemon juice for quick and dirty lemon riccotta.
I believe industrially, ricotta is made from milk and a small amouint of
cream, rather than from whey. We made some The Old-Fashioned Whey...I
mean, Way, a couple of weeks ago. As you say, the yield is low. We got
probably a little over a pound from about five gallons of whey.
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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