Ricotta: Difference between revisions
From Federal Burro of Information
Jump to navigationJump to search
No edit summary |
|||
| (3 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
I took a class with [https://www.linkedin.com/in/jeremy-lago-7812ab109/ Jeremy Lago] who no runs [https://www.thepantryfinecheese.com/ The Pantry] | 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: | ||
| Line 6: | Line 6: | ||
* 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 == | ||
== 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
- The cheese he used was from, Monforte dairy in Stratford
- Sheep's milk at 6% Butter fat or "(bf)
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
