Ricotta at home

[Irina]

Irina, wonderful ricotta. I'm glad it worked out)

Angela, I ran into a problem here. The whey after the ricotta remains, out of habit I put it into baked goods. I made yeast bread, but it came out like a tiny bit terribly. Then it was yeast-free, it did not rise very well, it always took good care of it, but here it is not. The question is, is this my situation, or is it a pattern? When preparing ricotta, citric acid was added to cheese whey.

[Irina]

Irina, I do not know. Maybe the environment is too acidic.

I understood you correctly, do you calmly use whey after ricotta in baking?

[Irina]

Irina, no. Not using.

[iren-star]

iren-star, this whey cannot be used in bread dough, as vinegar breaks down gluten.

[olaola1]

this whey should not be used in bread dough as vinegar destroys gluten.

Thank you! I'll know



olaola1, does lemon also destroy gluten?

[iren-star]

iren-starI honestly don't know. Vinegar and lemon are acids, it is likely that lemon is destroying. But with regard to lemon eio, only my opinion.
Speaking of ricotta. If I make cheese on thermophiles, then I dilute the ricotta whey with water, this reduces the acidity, ricotta turns out well. In whey from 15 liters. add 2-3 liters of milk. water.

[olaola1]

olaola1, Thank you!!! I'll know

[iren-star]

iren-star, this whey should not be used in bread dough as vinegar breaks down gluten.

Aunties and mothers in Russia bake bread themselves. In the summer, vinegar is always added. Then it lasts longer. Otherwise, in the heat it quickly becomes sticky and deteriorates. The apartment has no cool place to put it. So it's not about the vinegar.

[susika]

susika, maybe your relatives bake rye bread, and I meant wheat bread. I'm not going to argue, but you yourself try to bake wheat bread with the addition of vinegar and exactly the same without vinegar. I think the difference will be obvious. Luda Mariana_aga wrote that she washes the dishes from the dough with vinegar, since the gluten breaks down and the dough is easier to wash off.

Vinegar is added to yeast dough. But there is too much of it here.

[ang-kay]

ang-kay, agree.

[susika]

susika, maybe your relatives bake rye bread, and I meant wheat bread. I'm not going to argue, but you yourself try to bake wheat bread with the addition of vinegar and exactly the same without vinegar. I think the difference will be obvious. Luda Mariana_aga wrote that she washes the dishes from the dough with vinegar, since the gluten breaks down and the dough is easier to wash off.

They do not bake rye, only wheat. But it may depend on the number. I don't know how much they put, but the smell of vinegar is present at the beginning. I bake a lot myself, but never put in vinegar. I am mostly pure on water, or with the addition of milk.