Ricotta: Difference between revisions

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(Created page with "I took a class. Here are my notes: == Things you will need == * Temperature Controlled electric hot plate == Notes == The cheese they used was from, [https://monforteonline.ca/ Monforte dairy in Stratford]")
 
 
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I took a class.
I took a class with [https://www.linkedin.com/in/jeremy-lago-7812ab109/ Jeremy Lago] who no runs [https://www.thepantryfinecheese.com/ The Pantry] , a fine local cheese shop.


Here are my notes:
Here are my notes:
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* Temperature Controlled electric hot plate
* Temperature Controlled electric hot plate
* milk
** The cheese he used was from, [https://monforteonline.ca/ Monforte dairy in Stratford]
** Sheep's milk at 6% Butter fat or "(bf)


== Notes ==
== Notes ==


The cheese they used was from, [https://monforteonline.ca/ Monforte dairy in Stratford]
== Process ==
 
slowly heat milk to 180 F degrees
 
3 table spoons of acid per cup of milk
 
acid can be:
 
* vinegar ( acetic acid )
* lemon juice
* citric acid
 
== Questions ==
 
;what is stabilizing ?
:calcium chloride does this in cheese

Latest revision as of 02:35, 21 January 2024

I took a class with Jeremy Lago who no runs The Pantry , a fine local cheese shop.

Here are my notes:

Things you will need

  • Temperature Controlled electric hot plate
  • milk

Notes

Process

slowly heat milk to 180 F degrees

3 table spoons of acid per cup of milk

acid can be:

  • vinegar ( acetic acid )
  • lemon juice
  • citric acid

Questions

what is stabilizing ?
calcium chloride does this in cheese