Rick Robinson’s Home Cheese Making Forum

Ricotta

lijeboy

Posted: 15 February 2009 10:05 AM

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I made the Guido’s Cheese and Manchego both on Friday, then used the whey from both for a batch of Ricotta. For the first time, it was successful. It yielded around four cups. Used it for a quiche this morning, which turned out great!

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- Jeanne -

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Neil

Posted: 15 February 2009 12:45 PM

[ Ignore ] [ # 1 ]

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very usefull, adding herbs and olive oil makes a good spread.

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The Cheese Hole

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Green Cheese Maker

Posted: 15 February 2009 03:06 PM

[ Ignore ] [ # 2 ]

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Hey Jeanne - congrats. What was done differently this time in order to make it successful?

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Rich

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Likesspace

Posted: 15 February 2009 03:22 PM

[ Ignore ] [ # 3 ]

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Jeanne….
Sounds great.
I made Ricotta once and really liked it. Not sure why I haven’t done it again.
Thanks for the reminder!

Dave

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