BrianMorin
Senior Cook
bethzaring said:Hi Lucia,
I sure am tempted to make a couple batches of quick ricotta to try the recipes listed above.
I must have missed the ricotta recipe, for the cheese itself. Is it on this thread?
Right now I am unexpectedly supplying a neighbor with milk and that is cutting into my milk supply for quick cheeses
I used to make cheese all the time, but you have to know a farmer that will sell you milk, as the milks we have around here are all homogenized. People don't seem to know that now-a-days, they think it has something to do with pasteurization. The homogenization process changes the make up of the fat globules. While making milk look whiter, it also makes it less healthy as it renders the fat molecules more assimilable by the body, and gives them almost direct access to the blood stream, great for cholesterol and the member of the collage of medicine, not for the population in general however or making cheese for that matter.
If you have large pots for making large batches of food and you have one 12 qt that will fit in a 16 qt to use as a double boiler type of thing, as well as a temperature controlled area such as a cold room 12° C (55° F), cheese cloth, paraffin wax, and, I don’t quite remember, but I think it’s 3 to 6 months of time on your hands, mozzarella is quite easy to make.