[Sca-cooks] Ricotta non mascarpone (was RE: NOTT feast report(VERY long) (was fish))
Nick Sasso
grizly at mindspring.com
Thu May 1 07:17:12 PDT 2008
-----Original Message-----
> 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 > > > > > > >
>
> . . . . because?
> Several people have made the above firm statement, and I was curious why.
> Does the rennet coagulate less protein than the acid? Something else
> altogether?
> niccolo > > > >
-----Original Message-----
It is two different chemical processes:
Rennet is a chemical from the stomachs of calves. <SNIP>
Tartic acid is a white crystalline organic acid found on grapes and is one
of the main acids found in wine.
I'm willing to bet the first marcapone was a happy accident of some cook
adding wine to cream over heat.
Vitha> > > > > >
I seems misspoke my question.
I am actually sort of versed in the processes of cheesemaking and the
general chemistry that occurs. I am curious why everyone is saying:
"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"
The lactochemistry lesson stopped short of answering that question :o(
niccolo difrancesco
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