Cheesemaking 201 by Gigi | Jun 17, 2013 | FoodWISE | 0 commentsThe next set of improvisations.The brineFour very different cheesesMaking ricotta from wheyProteins in the fresh whey solidifyingCurd before pressingCurd after pressingFresh ricottaBounty Submit a Comment Cancel replyYour email address will not be published. Required fields are marked *Comment *Name * Email * Website Save my name, email, and website in this browser for the next time I comment.