Ricotta and Mozzarella Cheesemaking Update
My friend Betsy came over this afternoon. We made three batches of Mozzarella and Whey Ricotta, with Organic Valley, Guida, and Mapleline milks. Afterward, I made Ziti with Ricotta and Roasted Eggplant and Pork Chops Parmesan with the Mozzarella.
The Organic Valley was the sweetest and tasted most like milk. Guida had a sharper taste that Betsy liked best. The Mapleline gave the most volume of curds, but the end yield was about the same –a softball sized piece. It was the rubberiest, but I’m marinating some to see how that works out. I want to like the Mapleline since the dairy is just down the road from me, but as of today, I’d go Organic Valley, especially for caprese or other uncooked use.
Fascinating. Fresh cheese’ll be great this summer. Sarah’s talking about cheddar and I’d love to make Camembert.