[Sca-cooks] Ricotta non mascarpone (was RE: NOTT feast report(VERY long) (was fish))

[Kerri Martinsen]

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