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

[Nick Sasso]

-----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