|By The Baker on Friday, July 20, 2001 - 05:33 pm: Edit|
How do you make fresh ricotta..
I was once told you use the liquid left over from making Mozzarella (which we do)
|By Rc_fleming (Rc_fleming) on Saturday, July 21, 2001 - 03:27 pm: Edit|
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.
|By Peachcreek (Peachcreek) on Saturday, July 21, 2001 - 04:21 pm: Edit|
Rc, are you saying ricotta is made like mascarpone? There is a thread on that subject in here.
|By Ltom (Ltom) on Friday, July 27, 2001 - 02:39 am: Edit|
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:
Would appreciate any input on mascarpone cheese making--Thanks, Lu
|By The Baker on Friday, July 27, 2001 - 05:12 am: Edit|
great Information thanks..
One question..what is tartaric acid?
is it cream of tarter?
|By Ltom (Ltom) on Friday, July 27, 2001 - 10:51 am: Edit|
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
|By The Baker on Saturday, July 28, 2001 - 06:31 am: Edit|
|By Sean Foy on Sunday, July 29, 2001 - 11:57 pm: Edit|
is a marscapone recipe.