[Sca-cooks] cheese leftovers

[Sue Clemenger]

My cheese books say it needs to be fresh whey.  I've made ricotta,
myself, but only using it fresh, and only with whey left over from
rennetted cheese.
Why not just try it and see if it works?
--maire, curious

"Pixel, Goddess and Queen" wrote:
>
> I decided to try making acid-coagulated cheese a couple of weeks ago, and
> it was a resounding success. Half a gallon of whole milk, a pint of cream,
> and six T of fresh lemon juice. I heated the milk and cream to 150F, added
> the lemon juice, covered it and let it sit for a while, then strained it
> through a flour-sack towel. It gave me approximately a pound and six
> ounces of cheese, with no appreciable tang from the lemon juice. I wanted
> to save the whey, but I was leaving the next day for two weeks, so I froze
> it.
>
> My question is this--can I still use the whey to make ricotta after it's
> been frozen, or should I just cook with it and wait the ricotta-making for
> another batch of cheese, when the whey is fresh?