Ricotta: Difference between revisions
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3 table spoons of acid per cup of milk | 3 table spoons of acid per cup of milk | ||
acid can be: | |||
* vinegar ( acetic acid ) | |||
* lemon juice | |||
* citric acid | |||
== Questions == | == 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
