The Accidental Smallholder Forum

Food & crafts => Food processing => Topic started by: PK on January 17, 2017, 10:38:37 am

Title: Cheese-making advice
Post by: PK 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?

Title: Re: Cheese-making advice
Post by: Anke 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.

Title: Re: Cheese-making advice
Post by: waterbuffalofarmer 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?