Friday, February 1, 2008

Goat's milk ricotta

Ricotta is Italian for re-cooked, and it's made by cooking the whey that remains after cheese making. The process sort of squeezes out the last bits of potential cheese that are suspended in the whey. I made goat cheese 2 weeks ago, and I've had this unwieldy container full of whey sitting in the fridge since then. Today I decided to try to make ricotta with it, following the instructions from my favorite website ever,

So far, the curds seem to be separating from the whey, but are so fine that I can't strain them. Is this because the whey is old? Maybe it didn't get acidic enough before I put it in the fridge. Or maybe I didn't heat it up quite enough. I'm not sure how to proceed now...

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