[Sca-cooks] NOTT feast report (VERY long) (was fish)

[Dragon]

David Walddon wrote:
>Can you make Ricotta with the whey?
>Is there enough milk solids left or does the Marscapone suck to much
>of it up?
>The below sound so good and so easy I might stop buying it as well.
>Thanks for sharing.
>Eduardo
---------------- End original message. ---------------------

Not using the recipe as presented. By bringing it up to 175F, it 
results in coagulation of the protein (casein) that forms ricotta.

If this had been formed at a lower temperature using rennet as a 
coagulant (and also possibly a starter culture), then yes, it could 
have been used to make ricotta.

Dragon

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