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Cheese production archives: Difference between revisions
→Whey transformation #2 | 20.04.2021
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===Whey transformation #2 | 20.04.2021=== | ===Whey transformation #2 | 20.04.2021=== | ||
- 10 days of whey was cooked to a boil, simmer for 30' and drained with cheesecloth and a ladle. | - 10 days of whey was cooked to a boil, simmer for 30' and drained with cheesecloth and a ladle. | ||
<br/>±1kg 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/>±1kg of good white Ricotta (dry curds) was obtained. It was stored in a bucket in the fridge and eaten with all sorts of dishes. Its molding in a hoop was tested to obtain Bruccio (whey cheese originating from Corsica), but it was not ripened. | ||
<br/>- There was eventually 27L of clean processed whey stored in a 120L container. | <br/>- There was eventually 27L of clean processed whey stored in a 120L container. | ||
<gallery mode="traditional"> | |||
File:Ricotta-2a.jpg| | |||
File:Ricotta-2b.jpg| | |||
</gallery> | |||
===Organic cow milk, batch #3 + Goat milk, batch #3 + Organic goat milk, batch #4 + Cow milk, batch #4 | 21-23.04.2021=== | ===Organic cow milk, batch #3 + Goat milk, batch #3 + Organic goat milk, batch #4 + Cow milk, batch #4 | 21-23.04.2021=== | ||