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Garage Queen
Join Date: Dec 2008
Location: The Midlands, SC
Posts: 2,445
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Put the citric acid in from the start. You will start to see curds and whey separate at 90 degrees with the citric. Add the rennet at the 90 degrees.
If you are making ricotta you would only do the citric acid and a little salt (about 1 tsp per gallon) for taste and heat to 180 degrees, strain through cheese cloth. MMM.
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Stephanie
'21 Model S Plaid, '21 Model 3 Performance '13 Focus ST,
Off to a new home: '16 Focus RS,'86 911 Targa 3.4, '87 930, '05 Lotus Elise, '19 Audi RS3,
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