Making cheese is very simple or not.
You cannot make a mistake with the acid or you’ll end up harvesting very little cheese. I suggest using fresh unpasteurized milk and you will harvest the most amazing cheese.
-300g Butter milk
-10g citric acid or one whole lime++ and it must be added at the beginning.Make sure not to go over 80°C+-. as a maximum temperature.
Mix together place on the stove on low heat until the mixture breaks and you have the whey and curd and sit and strain in cheese cloth.
Many people use rennet contains many enzymes, that coagulates the milk, causing it to separate into solids (curds) and liquid (whey).
Like other whey cheeses, this is made by coagulating the keratin proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta literally meaning “recooked” by using whey, the liquid that remains after straining curds when making cheese.
Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by additional fermentation.
Letting it sit for 12–24 hours at room temperature can be helpful, then the acidified whey is heated to near 80°C+- as a maximum temperature. The combination of low pH and high temperature denatures the protein and causes it to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth.
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