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Cheese production archives: Difference between revisions
→Whey transformation #1 | 11.04.2021
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1.5 weeks of whey was cooked to a boil, simmer for 30' and drained with cheesecloth and a ladle. | 1.5 weeks of whey was cooked to a boil, simmer for 30' and drained with cheesecloth and a ladle. | ||
<br/>±1.5kg of good white Ricotta (dry curds) was obtained. It was stored in a bucket in the fridge and eaten with all sorts of dishes. | <br/>±1.5kg of good white Ricotta (dry curds) was obtained. It was stored in a bucket in the fridge and eaten with all sorts of dishes. | ||
<gallery mode="traditional"> | |||
File:Ricotta-1a.jpg| | |||
File:Ricotta-1b.jpg| | |||
</gallery> | |||
===Organic cow milk, batch #2 | 13.04.2021=== | ===Organic cow milk, batch #2 | 13.04.2021=== | ||