It’s such a simple and to me obvious idea, I can’t believe it hasn’t been tried before; but the absence of either ricoddar or cheddotta on the supermarket shelf next to or instead of the cheddar suggests that there’s a basic flaw in the idea somewhere - for some reason it doesn’t produce a viable/palatable/worthwhile cheese. Still, I think I’d like to give it a try at some point, perhaps with just a few litres of milk, to see what happens. We had ricotta in a veggie lasagne last week which was very nice, but getting more hard cheese out of the same amount of milk, if possible, would be even nicer. Add another item to my rapidly-growing list of Cheeses I Intend to Make!
I thought the idea of having curds and ricotta of different colours was good, but I think it would have to be the ricotta that was coloured; if I added colouring to the curds, the ricotta would also be coloured… wouldn’t it? The ricotta I had from my creamy-yellow cheddar was a kind of off-white colour. Maybe I could add beetroot juice or wine or spinach/sage juice to the ricotta…now the one project has turned into 4 projects….I gotta stop thinking, and start doing!
