The ricotta turned out fine although there are only a few tablespoons of it. All of the recipes I found called for starting with two gallons of whey. I only had what was left of the gallon of milk after I made the mozzarella yesterday. I had to play around with it as far as the cooking time and the amount of vinegar to add. That's OK. I was mostly playing around with this anyway. I knew that there was a possibility that it would not make cheese at all since I had added citric acid to the milk during the cheese making process yesterday. I could have added milk to the whey and next time, I will.
The hardest part of this whole process is finding milk that has not been ultra pasteurized. This process makes for a long shelf life but kills the bacteria that are necessary for making cheese. I have found it at Wheatsville Co-op and getting there takes about 20 minutes. Hopefully, it will become more widely available soon.
The soundtrack for this post would probably be the theme from the Adam's Family. With the sourdough starter, the vinegar that I am making from red wine and all the cheese and soap making, my kitchen is starting to resemble Uncle Fester’s lab.
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1 comment:
Uncle Fester's lab. ;)
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