8 cups of milk (using a 2 quart enameled pot)
12 tbs vinegar
Salt
Sanitizer or boil instruments
Tbs spoons
Measuring cups (used 2)
Start by making "buttermilk"/ sour milk
3 cups milk
9 tbs vinegar
Mix together and let sit 10 minutes.
Heat 5 cups of milk with salt to 180F
- in non aluminum or cast iron pan - stainless steel, enameled or glass the best. - aluminum or cast iron reacts and causes a bad taste.
Once the milk has reached 180F turn off the heat an ad the buttermilk and the remaining vinegar.
Stir the milk till the curds form:
Stop stirring once curds are formed and let them sit cooling for 10 minutes.
At the end of 10 minutes pour off into cheese cloth and separate the whey.
Curds:
Whey:
- keep the way an make ricotta then keep the whey to bake with... Ricotta recipe next...
Comments
Post a Comment