I am glad to be helpful ! =). Rennet is fundamental for let the milk coaugulating. The 38 degrees Celsius is the optimal temperature for facilitating the coaugulation.
Pietro Milillo Thank you so much I'm just trying to learn all this good stuff and its really easy once you get it. I go to Roccanova in the summer my friends live there and I see how they are so healthy and actually live off the land. They don't make cheese but, since I don't have a farm and can get raw goat milk I thought I'd give it a try. Your video made me understand what I did wrong! :)
@Pietro is it OK to add a bit of salt into the milk or whey or does it ruin the chemistry? And that do you do with the leftover liquid (is it still called whey?) after you made ricotta? Thanks a lot for the recipe, one of the very few on the internet for real ricotta and not sour milk :)
I just tried to make some ricotta from grass fed goat milk whey (I had left over) I used to make yogurt. I watched another persons video and he didn't say you need to add rennet. Well I didn't get anything like he did. Thank you now, I know what to do next time!
I am glad to be helpful ! =). Rennet is fundamental for let the milk coaugulating. The 38 degrees Celsius is the optimal temperature for facilitating the coaugulation.
Pietro Milillo Thank you so much I'm just trying to learn all this good stuff and its really easy once you get it. I go to Roccanova in the summer my friends live there and I see how they are so healthy and actually live off the land. They don't make cheese but, since I don't have a farm and can get raw goat milk I thought I'd give it a try. Your video made me understand what I did wrong! :)
What do you so with the fresh cheese
@Pietro is it OK to add a bit of salt into the milk or whey or does it ruin the chemistry? And that do you do with the leftover liquid (is it still called whey?) after you made ricotta? Thanks a lot for the recipe, one of the very few on the internet for real ricotta and not sour milk :)
I just tried to make some ricotta from grass fed goat milk whey (I had left over) I used to make yogurt. I watched another persons video and he didn't say you need to add rennet. Well I didn't get anything like he did. Thank you now, I know what to do next time!