[Sca-cooks] Ricotta non mascarpone (was RE: NOTT feast report(VERY long) (was fish))
Kerri Martinsen
kerri.martinsen at gmail.com
Thu May 1 07:44:03 PDT 2008
On 5/1/08, Nick Sasso <grizly at mindspring.com> wrote: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(
--
Humm..
ok.
I think the real reason is tempture. To when adding an acid for
precepitation, you need to heat the milk to 175 degrees. Rennet only
requires a range of 88-100 degrees.
Once the milk has gotten that hot, there isn't much left to preceptate. I
have tried making ricotta from semi-cooked curd and gotten pretty lousy
results (from Parm making). However, my yield was much greater at lower
temp cheeses like fontine & mozzerella.
Did that help?
Vitha
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