Does method of coagulation matter when extracting ricotta from whey?

I'm wondering if it matters whether you start from acid alone (lemon, vinegar or citric) vs something like acid + rennet.

So the whey left over from making paneer, vs the whey left over from making mozzarella. Can you use either to extract the ricotta?

cheese-making

Best Answer

Ricotta cheese is made from whey left over from making cheeses using rennet, such as mozzarella. The whey is heated and an acidic element (such as vinegar, lime juice) is added to it to incite coagulation.

Paneer is made by adding an acid to hot milk.

To answer your question, you can make ricotta using whey left over after making mozzarella, but you cannot make it from whey left over from paneer as acids are used in it's production.

Note: if ricotta is made from whole milk it will be practically identical to paneer.

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How do you make ricotta with enzymes?

Here's how they do it.

Start with pasteurized milk. If you're buying your milk from the grocery store, it will be pasteurized already. ...

Curdle the milk. Add a starter bacteria to the milk, along with rennet enzymes (produced in the stomachs of ruminant mammals like cows). ...

Strain the curds.

Why is ricotta not a cheese?

Strictly speaking, ricotta is not really considered a cheese, but a latticino\u2014which means a dairy by-product\u2014just as cow or buffalo milk mozzarellas are. Basically ricotta is made from whey\u2014that is, the watery liquid that remains after cow, sheep or goat cheese is made.

Is ricotta made from whey?

Ricotta is a heat and acid precipitated cheese that can be made from whole or skim milk. When made from a mixture of milk and whey it is called Ricotone. Raw milk can be used for the production of ricotta cheese since the heat treatment during curd formation more than meets the heat requirements for pasteurization.

How do you make ricotta with rennet tablets?

Directions

Place milk in to a stainless steel or an enamel 5 quart pot and add salt.

Dissolve Rennet tablets into water.

Heat milk to lukewarm ( 85F to 90F degrees). ...

Stir Rennet water into the warm milk.

Let milk stand for 40 to 45 minutes.

After 40-45 min you should have a thick layer of curd.

How To Make Ricotta From Leftover Whey

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