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

[Dragon]

Nick Sasso wrote:

>-----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?
---------------- End original message. ---------------------

Cheeses made with rennet are coagulated at a lower temperature 
(typically under 140F) and the main component of the milk that 
coagulates in them is the butter fat and only some of proteins. The 
casein that goes into the formation of ricotta does not coagulate 
until a higher temperature and a stronger coagulant (an acid) is used.

Because the recipe given is done at a high temperature and an acid is 
used, all of the butter fat and usable protein is extracted from the 
whey and what is left is primarily mineral content.

Dragon

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