Posted: Sun Dec 05, 04 11:19 am Post subject: VegeRen and ricotta
I've managed to get some VegeRen from Tesco (where after last night's experience we have vowed never to shop again - had to scrabble through the box to find a bottle that wasn't out of date in either JULY or SEPTEMBER 2004 )
I think my first project shall mostly be the ricotta from the River Cottage Year Book, as I'm still waiting for Amazon to come up with the goods on my Katie Thear dairying book (think Alison recommended this?).
Soo...any particular tips? Used VegeRen much?
I've two specific questions:
The bottle says 10 drops to a pint, HFW's recipe has 4 tsp to 2 litres, I think that works out more or less the same so will use VegeRen's measurements with HFW's recipe unless anyone says different?
I've got to pick up some milk tomorrow, either going to Sainsbury in town (eeeeeuck) or will walk to healthfood shop just outside town. Does it have to be unhomognensnenenised or does it just give better results if it is? I know the Jersey gold type isn't, but wondered if that could some how be too rich, or is there no such thing as too rich to make cheese?
alison Downsizer Moderator
Joined: 29 Oct 2004 Posts: 12918 Location: North Devon
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