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Cheese Ricotta Salts
R42.00
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200 grams ricotta salts - gives much finer and better tasting product than citric acid method - 25gr on 10lt whey
When adding the ricotta salt to the whey please note that the ricotta will not always rise to the surface of the whey when denatured but will go to the bottom of the pot. Leave the whey to cool down and only then strain the ricotta from the whey.
200 grams ricotta salts - gives much finer and better tasting product than citric acid method - 25gr on 10lt whey
When adding the ricotta salt to the whey please note that the ricotta will not always rise to the surface of the whey when denatured but will go to the bottom of the pot. Leave the whey to cool down and only then strain the ricotta from the whey.
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200 grams ricotta salts - gives much finer and better tasting product than citric acid method - 25gr on 10lt whey
When adding the ricotta salt to the whey please note that the ricotta will not always rise to the surface of the whey when denatured but will go to the bottom of the pot. Leave the whey to cool down and only then strain the ricotta from the whey.