[Sca-cooks] Re: Thoughts on cheesemaking

[Betsy Marshall]

Confusion here- when I make Paneer (i.e. fresh cheese from hot milk and
lemon juice) the resultant liquid is pretty clear- not much in the way of
solids to make ricotta (or any other sort of "2nd Use" cheese..)
Have I omitted or included a step some where in the process?
Pyro

-----Original Message-----
From: sca-cooks-bounces+betsy=softwareinnovation.com at ansteorra.org
[mailto:sca-cooks-bounces+betsy=softwareinnovation.com at ansteorra.org] On
Behalf Of Christiane
Sent: Monday, April 24, 2006 11:29 AM
To: Phil Troy / G. Tacitus Adamantius; Cooks within the SCA
Subject: [Sca-cooks] Re: Thoughts on cheesemaking

>I've made ricotta using both the old-fashioned-method, where it's a  
>by-product of other cheesemaking and you don't get a very high yield,  
>because you've already made mozarella (or whatever) with that milk,  
>and the new method, which is higher-yield, because all you get from  
>your milk is ricotta and whey. It almost sounds, from your  
>description above, that you're describing some kind of fusion of the  
>two methods, and I'm wondering if this is really how your Uncle Tony  
>made ricotta. Of course, he was there and I wasn't, but my experience  
>has been:

Talked with Dad again, and it turns out that Uncle Tony was using milk, and
he may have been using rennet. Asked Dad if maybe it was whit vinegar, and
he said probably not.

Now the best ricotta comes from sheeps' milk, and ricotta salata is
described as a sheep's milk cheese. So I wonder if you can make a proper
ricotta salata from cow's milk ...

I think I may start experimenting with store-bought ricotta and trying to
press and dry it in my refrigerator. Could be an interesting A&S experiment.

Gianotta


_______________________________________________
Sca-cooks mailing list
Sca-cooks at ansteorra.org
http://www.ansteorra.org/mailman/listinfo/sca-cooks