Cheese

https://www.youtube.com/watch?v=pbRao72jTKI

With all this whey you can make ricotta. To make true, whey-based ricotta, begin with the still-warm “sweet whey” left over from cheese making (ideally from mozzarella, primo sale, or another mild, low-acid cheese). You will need at least 4 litres (about 1 gallon) of whey; richer ricotta comes from adding up to 500 ml (2 cups) of whole milk or cream, but purists use whey alone.

Set the whey in a wide, stainless-steel pot over medium heat. Stir occasionally so proteins do not stick, and let the temperature rise steadily to about 93 °C / 200 °F—just below a full boil. You will notice a thin foam collecting on the surface; skim this away if you like, though it is harmless.

As the whey nears 93 °C, tiny flecks of curd will begin to appear. Hold the heat at this point for five full minutes: the combination of gentle simmering and evaporation concentrates the remaining albumin proteins, which then coagulate into the delicate ricotta curd. (Traditional makers add no extra acid at all; if your whey is unusually bland you may stir in ½ teaspoon of white vinegar, but do so sparingly—too much acid toughens the curd.)

Remove the pot from the stove, cover it with a clean cloth, and let it rest undisturbed for 10 minutes. During this pause, the curds float to the surface like pale, downy clouds.

Line a fine-meshed colander with damp butter muslin or several layers of cheesecloth and place it over a deep bowl. With a skimmer or ladle, transfer the fluffy curds into the cloth, then gently pour the remaining whey through as well. Do not press or stir; gravity will do the work.

For a soft, spoonable ricotta, drain just 5–10 minutes. For a firmer texture suited to desserts or fillings, leave it up to 30 minutes, twisting the cloth lightly at the end to expel the final drops. Sprinkle in a pinch of fine sea salt—about ½ teaspoon per 400 g of cheese—while the curds are still warm so it dissolves evenly.

Spoon the finished ricotta into a covered container. Enjoy it warm within a few hours for the creamiest mouthfeel, or chill it; properly drained, it keeps three days in the refrigerator. Serve on crusty bread with honey, fold into spinach-ricotta ravioli, or whip with sugar and lemon zest for an instant cannoli filling. Homemade whey ricotta is impossibly light, a reminder that “nothing in the dairy goes to waste”

A short note of confession

https://volt.fm/most-popular-artists

You got a nice 32

The best thing I could hear from you

Just to know you’re alive

And there’s plenty of jive because

No one is going to come through

Ecosystem maintainance

07/09/2025

Following a review of the Ruapehu area also after discussion with local inhabitants and workers,  it is recommended to increase the ‘on the ground’ training of presently unemployed people. The discipline of trapping pests in the bush without dropping the relevant poisons is definitely a vote earner. Also this system greatly enhances the profile of Doc as an employer.

Nga mihi,

Aaron Owen