Ricotta

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)

Process

slowly heat milk to 180 F degrees

3 table spoons of acid per cup of milk

Questions

what is stabilizing ?

calcium chloride does this in cheese