https://curd-nerd.com Your Essential Home Cheese Making Resource Fri, 04 Jul 2014 14:16:15 +0000 en-US hourly 1 https://wordpress.org/?v=5.4.19 https://curd-nerd.com/wp-content/uploads/2017/09/cropped-cheese-159788_960_7201-32x32.png https://curd-nerd.com 32 32 https://curd-nerd.com/forum/topic/ricotta-salata/ Fri, 04 Jul 2014 14:16:15 +0000 https://curd-nerd.com/forum/topic/ricotta-salata/ I made a fresh batch of Ricotta Salata last night. I tried a new recipe for the ricotta using the whole milk instead of using whey. I also used a different pot since I was only heating one gallon of Whole Cows milk and 1/2 cup of Cream and my normal pot it too big for that. Because of my unfamiliarity of the new pot I heating the milk too slowly and I think I agitated the milk too much making sure it didn’t scald on the bottom so it resulted in a milky whey. The yield was still good but I definitely left some goodness behind. I just finished pressing it for 12 hours, re-wrapped it in new cloth and gave it its first salting. I will follow up on this thread on how the process turns out

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