How do you make fresh ricotta..

I was once told you use the liquid left over from making Mozzarella (which we do)

Thanks

I believe that the whey protiens are coagulated with acid and heat, verus the mozarella which was coagulated with rennet. Let me hit the books and I will get back to you.

Yours
Rick

Rc, are you saying ricotta is made like mascarpone? There is a thread on that subject in here.

Peachcreek--do you know where that thread is? Tried keyword search on mascarpone & found nothing. Just tried making mascarpone today but may have been too impatient--kept adding tartaric acid & lemon juice & it tasted too sour, more like creme fraiche.

Has anyone tried making it? The method I used involved whipping cream (1 quart) heated in bain marie to 175 F, 1/4 tsp. tartaric acid added--at this point it's supposed to thicken but it didn't. It did thicken when cooling but I had added many times more acid than recipe called for. A couple of the websites I found for cheesemaking (w/ ricotta recipe) are:

http://gourmetsleuth.com/cheeserecipes.htm

http://cheese.about.com/gi/dynamic/offsite.htm?site=http%3A%2F%2Fwww.geocities.com%2FHeartland%2FCottage%2F1288%2F

Would appreciate any input on mascarpone cheese making--Thanks, Lu

great Information thanks..

One question..what is tartaric acid?
is it cream of tarter?

Hi Baker--my co-workers say it's available from wine/beermaking stores (liquid) but you can make your own w/ cream of tartar (1:1 by weight?); usually used in sugar work. I have found other recipes with greater amounts of acid so I may try making mascarpone again. Good luck with the ricotta--Lu

Thanks.

http://food4.epicurious.com/HyperNews/get/archive_swap14601-14700/14611.html,http://food4.epicurious.com/HyperNews/get/archive_swap14601-14700/14611.html
is a marscapone recipe.