[Sca-cooks] Re: Thoughts on cheesemaking

[Barbara Benson]

Greetings,

Different cheeses have different yields. Fresh cheeses are very loose
and pretty much condense the vast majority of fats and protiens out of
the milk. You get much more, "milkyer" whey the harder the cheese you
are making. Mozzerella leaves a fair to middlin whey, but your best
wheys are by-products of the making of hard cheeses.

You would have to make a huge amount of Paneer to accumulate enough
whey to make ricotta worthwhile.

Glad Tidings,
Serena da Riva

> 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