[Sca-cooks] Re: ricotta as "fresh cheese"?

[Decker, Terry D.]

That's a longwinded reply for you, Chirhart.  

And it may be that I'm remembering this from a Franco-centric source that
doesn't respect those skimpy Italian whey cheeses.

I may even chase down the differences in the sources after I retire (21 days
and counting).

Bear

> But you are "Making Cheese" you do not just use the Whey 
> only,You add milk
> to the whey Heat it to temperature 160 to 180 ,add vinegar which
> precipitates "New Curds" to form from milk added , to which the small
> already made cheese particles addhear to.So actually you are 
> making cheese,
> not allot, but some.
> 
> 
> Chirhart
>