Cheese 101

Started to experiment with making cheese; standard rookie steps with the milk, vinegar, salt, strain. Curious what is the exact name of the "cheese" I'm making. Is it more of a "clotted cream" or simply "curd cheese"? Is there a formal name?

What say you?

Thanks,

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Johan_Edstrom_5586

Paneer is how I know it. And I guess Ricotta is pretty much the same, just heated milk.

stenehjemj

It depends on how much whey you've drained. Could be Farmer's/Farm-style Cheese, Ricotta or something similar.

bkeene12

If there was cream in there with a boiling step, you'd have a ricotta

Jason_M_105819

I was just under the impression that ricotta was only the reboiled whey and not the first curd. Thanks for the input.

bkeene12

Oddly enough, so did I. The recipes I found listed 2 to 1 milk and cream. I think the whey recipes harken back to a time when whey was plentiful and waste was frowned upon. Here's a pic of what 2 cups of milk and a cup of cream netted. I let it set up over night in some plastic wrap- it taste very, very, very good

stenehjemj

I think I'm going to like my homemade ricotta a lot more thanks to you. I usually acidify whey after I make mozzarella. It's good but this looks waaaay better.

Jason_M_105819

It's truly amazing and I'm ashamed I'm only doing it now in my career for how simple it is. I've been using the whey in brines as well. Fun to work with.