Old world Ricotta cheese
2 1/2 gallons whey1 pint fresh whole milk1/3 cup cider vinegarHeat whey until the cream rises to the surface. Add milk and continue heating to just below the boiling point ( about 200 degrees F. )....
View ArticleRe: Old world Ricotta cheese
I am glad you posted this. I will have to try this way the next time I try cheese. By the way, the cheese that I did make (the hard cheese not the ricotta) is actually hardening up in the frig.
View ArticleRe: Old world Ricotta cheese
I am glad you posted this. I will have to try this way the next time I try cheese. By the way, the cheese that I did make (the hard cheese not the ricotta) is actually hardening up in the frig.
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