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Unformatted text preview: until it develops a grey crust Ricotta infornata Ricotta forte is a fermented and strong-smelling cheese How Ricotta cheese is made Save the whey from the cheese making process. Filter it and let it stand at room temperature for 12-24 hours to develop acidity Heat the acidified whey while stirring. Continue heating until it reaches boiling temperature Let it cool down Strain the whey Drain Thats it Unit Operations Acidifying the milk Acid-heat coagulating the milk Dipping the curd Attaining the second precipitation Cooling the curd Final packaging and chilling...
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at University of Georgia Athens.
- Spring '11