On Fri, 01 Oct 2010 15:05:18 GMT, Aussie
> wrote:

> sf > wrote in
> :
>
> > On Thu, 30 Sep 2010 21:15:40 GMT, Aussie
> > > wrote:
> >
> >> Ricotta has always been an easy thing to make. When we were doing our
> >> Blue Cheese making course on Bruny Island, at the end of the day, the
> >> cheesemaker got some of the leftover whey, threw it in a saucepan and
> >> heated it up, took it off the heat placed it just on the floor of the
> >> cheese room, added some vinegar, and 'Hey Presto'..... ricotta floating
> >> on top.
> >
> > The people I know haven't taken a course on how to make cheese.
> >
>
>
> Just letting you know the setting.
>
> And the fact that it was so quick and easy, as shown by the cheesemaker.
>
> Using just leftover whey.

That was a point made in the article. Real ricotta is made from whey
leftover from cheese making process and the cheese in the article is
not.

--

Never trust a dog to watch your food.