Ricotta is traditionally made from the whey left over after making your main rennet set cheese recipe.
You may find that at times that you get an extremely low yield from your Ricotta make, which makes it hardly seem worth the effort.
There are a few things that will influence the yield you get from your whey including the season the milk is produced in, the level of acidity, the temperature you heat the whey to and the type of cheese you made first.
Recently I spotted this Smitten Kitchen post about making home made super rich Ricotta and being a Smitten fan and a complete cheese making dork (have you noticed?) I leapt across to take a look at what she was up to on the cheese front. Read more
As I’ve mentioned before, in this post, I love making Camembert and so far I have been lucky enough to end up with great looking and tasting cheese each time I make it so it’s been a cheese that just works for me.
I had someone ask me what I was doing differently that meant I always turned out a good Camembert so I decided to elaborate further in this post on my usual recipe with extra details of what I do to successfully age my Camembert. Read more
I have to say that I think Camembert is one of my favourite cheeses to make.
I thoroughly enjoy the ‘nurturing’ process that is required in the first few weeks of a Camembert make and I love playing with and testing the ripening process to see if I can capture that perfect point where the cheese has matured to soft and creamy, but not too runny and over ripe.