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Author Topic: Cheese-making advice  (Read 2211 times)

PK

  • Joined Mar 2015
  • West Suffolk
    • Notes from a Suffolk Smallholding
Cheese-making advice
« on: January 17, 2017, 10:38:37 am »
I'm making a first attempt at cheese making. I'm trying ricotta. How soon should curdles appear after heating the milk? I'm using a basic kit and followed the instructions but no sign of curdling. I added some lemon juice and re-heated but no curdles. Any suggestions?
« Last Edit: January 18, 2017, 08:49:40 pm by PK »

Anke

  • Joined Dec 2009
  • St Boswells, Scottish Borders
Re: Cheese-making advice
« Reply #1 on: January 20, 2017, 08:52:05 am »
Depends what kid of milk you are using - shop-bought, raw/pasteurised/homogenised/home produced etc etc... difficult to advise over internet I am afraid.

waterbuffalofarmer

  • Joined Apr 2014
  • Mid Wales
  • Owner of 61 Mediterranean water buffaloes
Re: Cheese-making advice
« Reply #2 on: January 20, 2017, 08:55:29 am »
Ricotta is usually made from the whey of other cheese's. Are you using raw milk or pasteurised at all?
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