|Ricotta made from whey|
As promised from my last post, Goat's Milk Cheddar, Our First Hard Cheese, here are some of the photos from our "weight system", The Leaning Tower of ...wait for it...Cheeza! Ha! (Please don't unsubscribe, I'll try to stop...but it's a problem I have, over use of "cheesy" puns...oh no...I did it again...)
|The press with 30 pounds|
|Then 50 pounds|
|Inside the pot, every dumbbell we own|
|Then filled with water, about 50 pounds total|
Again, the recipe comes from the Ricki Carroll book Home Cheese Making.
Super, super simple recipe, with absolutely divine results. We didn't use the "Goats Milk Ricotta" recipe because we had used all of Esther's milk for the cheddar and it calls for additional milk to be added to the whey. I wanted cream for coffee in the morning. (priorities right?) So we used the "Ricotta From Heaven" recipe, and let me tell you, it is aptly named.
Community Chicken's post on whey and chickens.
More Cheese photos below.
|Straining the curd|
|salting the curd|
|pouring the curds into the cheesecloth|
|Prepping the mold with wax paper|
|the cheese goes into the mold|
|all the way down|
|then the top block of the press|
|we use a mason jar as a spacer|
|unveiling the cheese to be turned and re-dressed|