[Cheese] whey question

[Beth Hill]

I'VE HAD THE SAME LUCK, SO AM LOOKING FORWARD TO THE RESPONSES.
Beth


On Jul 5, 2007, at 7:02 PM, Owlmiller wrote:

> I have a question about whey:
>
> We made a mozzarella batch today and then tried to get a ricotta  
> from the still milky whey by adding more citric acid and reheating  
> it.  We got almost nothing to speak of, and there was not a heavy  
> curdling.  Did I do something wrong? Or is it actually not  
> something you get a lot of when you try to "reclaim" stuff from the  
> whey?
>
> -Janet
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