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

[charding at nwlink.com]

You probably can't make Ricotta from the whey that is left over from
making mascarpone.  This is because of the tartaric acid that is used. YOu
can make ricotta using whey from cheesemaking for non-acid coagulated
cheeses but not from cheese that use lemon juice or vinegar as the
coaggulant.

Maeva

> 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
> ________________________________________________________
>
> Food is life. May the plenty that graces your table truly be a VAST
> REPAST.
>
> David Walddon
> david at vastrepast.com
> www.vastrepast.com
> web.mac.com/dwalddon
>
>
> On Apr 29, 2008, at 1:23 PM, Kerri Martinsen wrote:
>
>> Marscapone cheese:
>>
>> -Take 16oz of 1/2 & 1/2 "cream".
>> -Heat over a double boiler to 165 degrees
>> -Add 1/4 tsp Tartar Acid (http://sci-toys.com/ingredients/
>> tartaric_acid.html
>> )
>>  - available here:
>> http://www.cheesesupply.com/product_info.php/products_id/335
>>
>> -Continue to stir constantly until the cream thickens to "tapaoica"
>> stage.
>> Do not heat cream over 175 degrees.  Remove from heat.
>> -Line a sieve with butter cheesecloth or 2 layers of a thin cloth.
>> Place
>> this in a bowl large enough to contain all 16 oz of liquid.
>> -Pour the cream into the cloth.  The cheese will separate from the
>> whey in
>> the bowl.  Let the cheese sit in the whey overnight in the
>> refrigerator
>> (cover the cheese lightly with the overhanging cloth.
>> -The next morning remove the cheese from the whey and let drip for
>> an hour
>> or so.
>> -Stir to smooth out & serve.
>>
>> I like to retain the whey until I have stirred the cheese.
>> Sometimes I feel
>> the need to add a bit of the whey back into it to loosen it up,
>> but YMMV.
>>
>> Yield:  8-10 oz Marscapone cheese.
>>
>> It took me 3 tries to get the right consistancy, but it isn't
>> expensive to
>> try and it doesn't take a whole day of work either.
>>
>> Vitha
>>
>>
>> On 4/29/08, Nick Sasso <grizly at mindspring.com> wrote:
>>>
>>>
>>>
>>> -----Original Message-----
>>>
>>> I made 140fluid oz creams worth of marscapone.  (Basically 1gallon).
>>> I dished it up in ramakans set on the tray of cheese along with
>>> presliced
>>> calbatta bread.  I did *not* send it out with a knife or
>>> spreader.  Next
>>> time I would. > > > > > > >
>>>
>>>
>>> I missed this recipe/procedure . . . would you be willing to share it
>>> again.
>>> Or for the 1st time if you didn't already?
>>>
>>> niccolo difrancesco
>>>
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