HennyPenny Posted August 27, 2012 Share Posted August 27, 2012 ...and it was delicious on a home-made pizza! Now we're making ricotta from the leftover whey!! I saw the book in the Lakeland catalogue but it was people talking about it on here that persuaded me to go and get the stuff and give it a go so - Thank You Omleteers! Quote Link to comment Share on other sites More sharing options...
redhotchick Posted August 27, 2012 Share Posted August 27, 2012 One mention of Lakeland and I'm off browsing their site... I've been thinking about making cheese for a while too. I like the sound of this little book. Quote Link to comment Share on other sites More sharing options...
TheGirlsMum Posted August 28, 2012 Share Posted August 28, 2012 Did the mozarella the first time as I have tried it before and wasn't very successfull, and alot of the reviews aren't too good either. I will buy the book but would like to know exactly what you did, what milk you used, time in microwave etc. hope you don't mind. Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted August 28, 2012 Share Posted August 28, 2012 Wow - that sounds impressive! So how do you do it? Emma.x Quote Link to comment Share on other sites More sharing options...
HennyPenny Posted August 29, 2012 Author Share Posted August 29, 2012 It was a bit of a faff, but not difficult at all even though I didn't get the temperature right and thought I'd ruined it all! Followed the instructions in the book - 2litres of full cream Jersey milk heated to 23degrees (approx!), take off the heat and add lemon juice and rennet and then leave it.... Came back and found the curds had formed (not as firm as in the picture, but strained them into a colander until the whey was gone. Then divide into four equal(ish) portions, microwave for 30 seconds, then squeeze out the remaining whey and form into a sort of ball, drop into iced water. it says that you can microwave for another 10-20 seconds if it seems a bit 'chalky' but I didn't really know what they meant, so I did 2 portions for 40 seconds in total and the others just for 30 and they all seemed about the same! We had some last night layered with aubergine and tomato with parmesan in a kind of gratin and it was delicious! Not sure about the ricotta - not tried eating it yet but I'm sure it will be fine. Real difficulty was persuading Mr T to throw away the whey left behind by that and not try making it into another cheese! Quote Link to comment Share on other sites More sharing options...
TheGirlsMum Posted August 30, 2012 Share Posted August 30, 2012 Thank you for that will have to try and source Jersey milk. Sorry for last unreadable post my laptop is on its last legs Quote Link to comment Share on other sites More sharing options...
Richard T Posted August 30, 2012 Share Posted August 30, 2012 Hello, Mr HennyPenny here, also referred to as Mr T in my beloved's post. Just a couple of amendments to her instructions: It was a bit of a faff, but not difficult at all even though I didn't get the temperature right and thought I'd ruined it all! Followed the instructions in the book - 2litres of full cream i.e. non-homogenised Jersey milk heated to 23degrees (approx!) - that should be 32 degrees C, Not sure about the ricotta - not tried eating it yet but I'm sure it will be fine. Real difficulty was persuading Mr T (that's me) to throw away the whey left behind by that and not try making it into another cheese! (t'interweb suggested that if you boil the leftover, leftover whey for several hours you would end up with a Norwegian cheese. I gave up after a couple of days, when all I'd achieved was gunk, and threw it away) Quote Link to comment Share on other sites More sharing options...
