Ricotta

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Revision as of 18:52, 20 January 2024 by David (talk | contribs)
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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


Questions

what is stabilizing ?
calcium chloride does this in cheese