Pages

Friday, February 1, 2008

Goat's milk ricotta

c
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, http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

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...

No comments: