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If you plan to try the ricotta recipe, a few pieces of equipment will make the process easier. What could have gone wrong? Where are you based? For a rich, dense and buttery texture allow it to drain for an extended period of time (several hours). With a spatula, scrape all the ricotta from the towel. If youre unhappy with a product, within365 days of purchase, for any reason, well refund the purchase price or replace the item. Consume within 10 days. After they start forming, dont stir, it may break apart the delicate curds. For looser, wetter ricotta that's perfect for Pasta with Ricotta, drain for about 10 minutes. Every ricotta I tasted spoke to me. . The next day, heat the acidified whey over a moderate fire with stirring (do not let it stick or burn) until its temperature is near boiling (220F or 95C). Ricotta means twice cooked or to cook again, as traditionally it is made with the whey by-product that remains once curds have been removed from making another cheese. The beauty of ricotta is its freshness. Today, some cheese makers create their own rennet, but figuring out the specific amount to add to cheese can be difficult because the strength can vary. After the curds were removed from the pot, she added additional milk to the whey, brought it back to a gentle boil, and then added freshly squeezed lemon juice to make ricotta. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. } Heat until you have a gentle boil, that is until steam appears on the surface of the milk and it begins to bubble as shown. Still stirring, add the rennet (or citric acid), as for ricotta. I make hard cheeses, with the excess waste whey going into either blaand or ricotta, or is simply poured on the fig tree outside. The temperature may increase slightly from residual heat on the bottom of the pot, typically a few degrees, which is not an issue. I fell in love with Ricotta after attending a workshop with Giuseppe Licitra, President of the Consorzio Ricerca Filira Lattiero-Casearia (CoRFiLaC) in Ragusa, Sicily. But before I proceed to this simple recipe, Id like to share with you how my mother made ricotta! Do not let the milk come to a full boil or it may scorch. Most of the Ricotta in stores is Ricotta Fresca (or fresh Ricotta) with wonderful Ricotta made by local South Australian producers including La Casa Di Formaggio, La Vera, Alexandrina and Island Pure. The higher temp is used here because of the additional proteins found in whole milk vs whey. Or very few. Into a saucepan with 1 litre of whole milk heated until luke warm, add 2 junket tablets (crushed and dissolved in a little warm water). Rennet Tablets. Instead of citric acid, I use 1/8c of apple cider vinegar per gallon of whey. All of our rennet is Non-GMO, we have taken a strong stand against genetic modification. The collected curds are allowed to drain for 4-6 hours in a cool room and then ready for consumption. What I found out is that my mother used rennet tablets for the first boiling of the milk in order to make cheese. callback: cb rennet, or 1 junket tablet. If you are looking for a fantastic dinner option, then you cant go past Ricotta and Spinach Cannoli! [] Real ricotta can be made from the leftover whey when you use rennet, but not just lemon or vinegar because it will be too sour. Add 1 teaspoon of citric acid and stir. Add the rennet to the now cooled milk mixture, stir it in and let stand undisturbed for about 10 minutes. Ladle into a cheesecloth lined colander or sieve, then suspend over a pot (use long tongs to support the knotted cheesecloth bag) for 1-2 hours. Apparel & Gifts. Do you know if it works the same using tablets of vegetable rennet instead of liquid animal rennet? Inspired to investigate this further we found that Jenny Lewis in her book Midwest Sweet Baking History recalls stories of cheese being made accidentally by early goat herders through the storing of goat milk in the goats stomach. While animal rennet is still used widely throughout the world, many cheesemakers today also rely on several other kinds of rennet. Junket was originally made for custards and contains many additives. When you're looking for the best rennet cheese in the world, look north to Wisconsin. Some day Id like to get my hands on a fig branch in order to try this method! Because, after adding rennet, the heat should be turned off. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Of course I wasnt there with you but Im wondering if the milk reached the right temperature. I tasted ricotta all gussied up in cassata, a fancy sponge cake filled with sheeps and cows milk ricotta (passed through a sieve to become silken), mixed with sugar, candied fruits and bitter chocolate. You heard that right you can't just go making cheese willy-nilly in Wisconsin. Its too bad that you cant get ricotta easily in your area but now you know that its easier than you think to make your own. Liquid and paste rennet is the easiest to work with, because it can be measured more precisely. It will set in about an hour. The citric acid should be dissolved in 1/2 cup water. Were always updating our collection of recipes here and we would love to include some of your favorites. So, when the recipe states, it is time to cut the curds, it is important to do so in a timely manor. The Ricotta is ready for you to enjoy. It is made from curds that have been salted, pressed, dried and then aged for up to 3 months. Yet, rennet isn't necessarily a simple add-in to a given recipe. Cover; let curds form without stirring, keeping the . When made from a mixture of milk and whey it is called Ricotone. Cover and let sit overnight (12 to 24 hours) at room temperature to develop sufficient acidity. Heat should be on medium high. The EU has regulations in place protecting two types of Italian Ricotta Ricotta di Bufala Campana, which is made from the whey by-product of Mozzarella di Bufala Campana (buffalo mozzarella) and Ricotta Romana which is made from the whey from sheep milk cheese. Ciao Linda, (Avoid aluminum which can dissolve in the acid. EAN: 9780761177487. I consulted many sources which called for various ingredients to coagulate the milk: vinegar, lemon juice, buttermilk and rennet. Once You Have These Tablets You Will Be Able To Make A Wide Range Of Cheeses Right At Home.. Make Fresh Cheese Right at Home Ricotta, Mozzarella, Paneer, Burrata, Chevre Facile, Cottage Cheese and More! An instant-reading digital thermometer gives accurate temperature readings. Homemade Cheese. Thanks for commenting. Interestingly, this is therefore a Ricotta Cheese, whereas Ricotta made traditionally using the leftover whey is not a cheese at all. Aged cheese requires a slight amount of salt to slow bacterial activity. (And the second and third and forth) I am am very happily using farm fresh milk, and my husband swears that my lasagna has never tasted so good! Set a colander over a large, deep bowl; line with a double layer of damp cheesecloth, leaving a 6-inch overhang. For looser, wetter ricotta thats perfect for Pasta with Ricotta, drain for about 10 minutes. ", we say "How high?" Rennet produces moister, tastier curds, as it leaves more proteins intact and does not inhibit the milk's flavor compounds as an acid would. Heat the whey, without agitating. This makes the proteins, found in milk, to form into solid curd. But until then, Im going to share with you an easy ricotta recipe that you make any time with 3 simple ingredients that are always available. 2.) The fresher the whey the better. Iodine will kill the lactic bacteria in the aging process. Gently scoop out most of the fine, delicate curds with the fine strainer and place in a bowl. Hopefully soon to change. Back to Top. Mix teaspoon of liquid rennet or crushed rennet tablet with cup of tepid water and set aside. Dairy Farmers of Wisconsin Terms & Conditions Privacy Policy Sitemap. Registration on or use of this site constitutes acceptance of our Terms of Service. Pasta with Peas and Potatoes (Pasta con piselli e patate), Escarole and Meatball Soup (aka Italian Wedding Soup), Sicilian Sweet and Sour Chicken (pollo in agrodolce), Fried Bread sweet or savory (pane fritto). Thank you! Needless to say, the packaged supermarket ricottas in the U.S. dont equal the fresh Sicilian. Place 1/4 cup of water in another small bowl. We tried coagulating ricotta with lemon juice, vinegar, and buttermilk but ended up with neutral-tasting, large, crumbly curds. It is an equivalent to chymosin and works equally, but is not animal derived. This Chicken Balti Tastes Even Better Than Takeout, Lemony Moroccan Lamb Stew with Garlic and Saffron, Cantonese White Cut Chicken with Ginger-Scallion Sauce, One-Pot Manchego Mac and Cheese with Pimentn Bread Crumbs, Roasted Parsnips and Onions with Sumac and Feta. Follow these steps to create a rich and delicious Ricotta at home. For a creamy smooth ricotta, either whip by hand or process in a. You'll know it's one of ours when you see the badge. I sat down with my mother this past weekend to ask her about how she made her fresh ricotta. listeners: [], . When using a good quality milk, this is a way to check the performance of your rennet. Of the 1,800+ varieties of cheese in the world, the vast majority are rennet cheeses. Cheese makers knew what to expect from this process. So, if your rennet is a few weeks past the best by date add slightly more rennet than normal. See step-by-step instructions for making ricotta . Cover, and refrigerate any unused leftover ricotta. This provides a better shelf life and insures all kits are suitable for vegetarian cheese making. The final cheese can be anywhere from a firm table cheese after 4-6 weeks or a very dry grating cheese after several months. The Citric Acid should be dissolved by the time you have to use it. Just like a light bulb turning on we had the answer! Local historian Alessandro told us that back in Italy they sometimes made Ricotta by placing sheep milk in the stomach of a freshly killed goat and leaving to hang until curds formed. Your email address will not be published. Use cow, goat, sheep, or buffalo milk! 7. It's not unusual for our goudas and gorganzolas to outperform their counterparts from Holland and Italy at the World Championship Cheese Contest. Let me know how your ricotta turns out by sharing your photos with me! "The lactic acid naturally found in buttermilk is less acidic, so the curds form slowly, producing a light and velvety texture. In a large, heavy bottomed pot, slowly heat whole milk and 1 tsp salt on medium high heat. Note: Some people heat to jsut below boiling (200F), this is not necessary, but it will not be a problem if the whey heats well into the 190's. At this point, when you see the curds, A slower stirring is essential to avoid breaking up the small bits of curd that have formed. Book Title: One-Hour Cheese : Ricotta, Mozzarella, Chvre, Paneer--Even Burrata. I tend to just roll the milk slowly with a bottom to top stirring motion. Bravo!! This makes the proteins, found in milk, to form into solid curd. Some years back our Nonna taught us how to make Ricotta Cheese using nothing more than the lactate from a fig branch as the rennet to create curds. And they've gotten pretty darn good at it. With a slotted spoon tranfer the curds into a small basket or colendar lined with cheesecloth. Ricotta 1 quart (4 cups) whole milk 1/4 teaspoon kosher or sea salt 1/2 teaspoon liquid animal rennet stirred into 2 tablespoons cool water Rinse a muslin towel or a double thickness of cheesecloth. It may last 10 days at best. It does take commitment to keep it up. (It helps to speed up the cooling process if the other pot has been sitting in an ice bath.) Add junket dissolved in water and pour into dish from which custard is to be served. There must be space between the bottom of the chinois and the container for the liquid to drip off. Just click on Subscribe on my homepage and enter your name and email. If I want to enjoy a nice bagel or panino with great ricotta, and I am not in Italy, I make my own. After the first 6-8 hours place a weight on top of the cheese, 2-4 lbs should be enough. The fresher the whey the better. Alternatively, ricotta will freeze very well. Rennet cheese is a cheese that uses rennet in the cheesemaking process to coagulate the milk and to separate the curd from whey. Quick and Easy Kung Pao Beef - Better than Takeout! Grandjean agrees, adding it's best to avoid ultra-pasteurized dairy, which has been processed at a high heat: It will prevent the cheese curds from forming properly. Stir well and heat over med-low heat. Our cheese making kits containing rennet have vegetable rennet tablets. To our taste, the vinegar, lemon juice, and buttermilk contributed harsh undertones that detracted from the sweet milk. Add quickly the pot and stir briskly for 5-10 seconds. Or scroll down for more info on the magic of rennet cheese. Lay the cloth on a work surface. Feel free to pin the recipe for later. While pro cheese-makers rely on rennet, an enzyme used in commercial cheesemaking, most homemade ricotta recipes call for acidic lemon juice to help form the curds, which can turn tight and rubbery. Will be making this often. Raw milk can be used when makingRicotta, since the heat treatment during curd formation more than meets heat requirements for pasteurization. I just take a look at the, After the resting period, spoon out the curds and strain through a. Ricotta is a heat and acid precipitated cheese that can be made from whole or skim milk. Cheese making supplies are now widely available, so there is less reason to use junket. I found however, that after a day, the rennet version started to change, tasting similar to store bought. Bring milk, cream, and salt just up to a boil (not a full boil, more of a simmer). Powered by WordPress. Sigh. 1/2 tsp. Animal rennet is derived from the stomach of a calf, lamb or goat while their diets are still limited to milk, this is typically 90% pure chymosin. The curds should form pretty quickly. However, we simply love it mixed with a drizzle of Vino Cotto and served on some baked figs. Using the skimmer, very slowly stir in one direction. 2. Directions Set a large sieve over a deep bowl. DO NOT LET MILK BOIL. looks very good. Crush the Rennet tablet and dissolve in the water. Pour the remaining whey through the cloth (it filters slowly). Once the curd is cut, liquid whey is able to drain properly from the curd. It can be done in the refrigerator overnight. If you are using a thermometer bring to 90 degrees do not go above 100 degrees as this can burn the milk. If youre curious about this process, you can read more about this here. Even if you use more junket to compensate, the added pepsin in junket increases protein breakdown and can cause problems when aging cheese. Our regular jobs get in the way of making regular posts. Stir into the milk. 2023 New England Cheesemaking Supply Company All Rights Reserved |, Whole Milk (Not Ultra-pasteurized) or Whey from Cultured Cheese, from whey (with or without added milk) .. this is usually called, a drier version is made by extending the draining in the forms (One of the richest and most luxuriant versions comes from the Ragusano area of Sicily), Ricotta tastes and smells like the milk it is made from, so use the best and freshest dairy you can find. I had also done a comparison of store bought, rennet, and lemon juice versions and I agree 100% with you. Italian Sons & Daughters 419 Wood St., #3 Pittsburgh, PA 15222 T. (412) 261-3550 E. info@orderisda.org, 2023 Italian Sons & Daughters of America, Many recipes you will find on the internet will call for acid of some kind, usually lemon juice or white vinegar. The captured whey can be used in place of yogurt or butter milk in recipes. Use it soon after making. Maintaining a consistent temperature, after adding rennet should not be difficult. Pour 1 teaspoon Citric Acid into 1/4 cup unchlorinated water and stir. The resulting curd is composed of both casein and whey proteins, unlike a conventional curd which is almost all casein. This guide will help you learn about the different types of. 2. 1. Or, a quick rap on the back with a sharp knife placed on the score marks of the rennet tablet. When making whey Ricotta, use leftover whey from a batch of cultured cheese. End result gets packed into containers, refrigerated overnight, then taken to my sis-in-law. Ricotta Cheese. You can also use a thermometer to verify when the milk reaches 190F. New England Cheesemaking Supply Company sells both animal and vegetable rennet at www.cheesemaking.com. Our liquid vegetable rennet is double-strength and our organic liquid vegetable rennet is slightly more than double strength. Ricotta Infornata or Ricotta al Forno (Baked Ricotta) is a Ricotta made by baking a ball of drained Ricotta Fresca in an oven until brown and a light crust has developed. Allow the whey to drain out for 1-2 hours. Apparently the sap found inside the fig branch acts as a coagulant very much the same way as rennet does. It is firmer, saltier and has a more intense flavour than Ricotta Fresca. Cover and let sit overnight (12 to 24 hours) at room temperature to develop sufficient acidity. I hope this helps and once again Im sorry it did not turn out right. Thanks! Thank you Rosa, your support is always appreciated! Have you heard of rennet tablets? "Perfect for slathering with fluffy ricotta." 1. Line a chinois or other deep conical sieve with the cloth. Latest News, Adelaide Food Tours & Events Add sugar and flavoring and stir until sugar is dissolved. Heat the milk in a stainless steel saucepan and, stirring often, warm it to the required temperature (each recipe varies slightly). Buon appetito! Traditionally, ricotta was made by reheating whey left over from the cheese-making process; these days it can still be made from whey or whey fortified with milk or cream (to increase the yield), or by extracting curds from whole milk, which is the norm in commercial dairies. They contain enzymes which allow the milk to coagulate in order to make fresh cheese. Add the milk and cream in a heavy-bottomed sauce pan and stir to combine. Mix 1/2 tsp. How do you turn ordinary milk into extraordinary cheese? From here it is left to mature for around a month in a cool humid environment and then salted and left to mature for up to several months. But it was all milk. Keep the mold under control by wiping with a light brine as it appears. If curds do not appear, return to heat and bring back to boil. Dig in. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. It really is about time I made my own, after all, most of my favorite dishes all include ricotta. Mix well to resolve the rennet, then let sit for 10-30 minutes before adding to milk. Here, buttermilk gently transforms the milk into curds and wheyand yields more than double the ricotta as compared to recipes that use lemon juice. Cultures for Health Mozzarella & Ricotta Cheese Making Kit | 5 Piece DIY Kit Includes Cheesecloth, Vegetable Rennet, Citric Acid, Cheese Salt, & Cooking . Cheesemaking supplies such as citric acid and tartaric acid are also available as coagulants for some cheeses. 3.) Liquid rennet is the easiest to work with because it can be measured with greater accuracy, but rennet powders and tablets are more often used in larger production facilities because they keep longer. Ladle the curds gently into draining forms. (Im sure they must exist.) Learn how your comment data is processed. Remove from heat and stir in freshly squeezed lemon juice. If you are unsure, simply use distilled water. Tie the ends of the cheese cloth around a wooden spoon. Consume within 10 days. Without stirring, let the curds rest, untouched for 20 minutes. Add 1/2 of the Citric Acid solution to one gallon of milk, save the rest of the citric acid. Take a look around our website to meet a bunch of stand-up rennet cheeses. Liquid rennet should always be diluted in cool, non-chlorinated water before it is added to milk. Oh thank you for this!! I cannot get ricotta easily where I live unless I drive to a specific store so far away from me! 2 tsp. Thanks. So, I decided to try making ricotta myself. the fresher the better. If using the rennet tablet, crush it and then dissolve it in 1/4 cup of cool water. To say nothing compares is an understatement. If you want a ricotta that is closer to a traditional ricotta and made with only milk, heat the salt and milk to 185 F. Turn off the heat, and gently stir in the acid, just a time or two around the pan, then let rest, untouched for 20 minutes. Using a fine wire-mesh strainer, gently scoop curds in large pieces, and transfer to prepared colander. October 30, 2019 by Nadia, Updated May 20, 2022Ricotta. Use a thermometer to verify when the milk reaches 190F. Pour off any whey that weeps out of the salted cheese. vinegar, junket tablet or fig branch) and a cheesecloth. In a small cup, mix the rennet and water. Our blog is in its beginning stages so I havent really been promoting it yet. Rennet is an ingredient used in cheesemaking to facilitate the proper formation of a firm curd. ), Recipe: Espresso Dark Chocolate Sponge Cake. That's when you know your rennet cheese is the real deal. A clean muslin kitchen towel or an old cotton pillowcase (cheesecloth also works well) are important for lining the sieve because they prevent the soft curds from passing through the sieve holes. Cover and allow the cooked whey to cool undisturbed until it is comfortable to the touch (several hours). After most of the whey has drained through, add the curds and let continue to drain. This recipe will yield a little over 2 cups of ricotta. Always good recipes and great idea. I have not worked with vegetable rennet so I dont know if you use the same amount as animal rennet. Just waiting for curds to set???? When I put in my lemon juice it began to curdle right away and then more when it sat for a few minutes. It requires nothing more than some milk, a rennet of some type (e.g. Privacy No cheese cloth should be needed if you were patient in the previous step. Culinary it is smoked until a grey crust develops and the scent of the wood (traditionally oak or chestnut) has been imparted into the ricotta. Microbial rennet uses microorganisms found in certain molds. Drain ricotta at room temperature; reserve whey for another use, if desired. It comes as a liquid or a paste. To cut the rennet tablets, you can use a pill cutter. Stir until separated. In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. 4.5 4.5 out of 5 stars (692) . Gather corners of cheesecloth, and lift ricotta. I have tried other recipes with varying success, but yours came out great the first time! Hello Pat, Im so sorry to hear it didnt turn out. Let stand, undisturbed, to let curds form and float to the surface, 2 to 3 hours. This is important because it is the point where the final Ricotta quality is assured. 1 Heat & Cool Milk Slowly heat the milk to 195F. "Perfect for slathering with fluffy ricotta.". Then pick up the corners of the cloth, suspend like a bag over a sink to allow the last of the whey to drain out of the ricotta. I myself dont like the flavor of either in my ricotta, and despite using the least amount possible to curdle the milk, that lemon or white vinegar can always be tasted. For this recipe use whole milk. The heat will gradually transfer from the whey to the curd. Place the whey left over from making basic cheese in a non-reactive pot. This is because commercial Ricotta is from the first curd of whole or part skim milk which is added to the whey and not solely from the leftover whey. Used in sweet and savory dishes, or eaten straight as is, it seems ricotta is everyones favorite cheese! This recipe will yield a little over 2 cups of ricotta. Although she made it on a regular basis when I was a child, you can imagine I was not at all interested in such things. Yield: About 1.5 to 2 lbs of fresh ricotta, 1 teaspoon liquid vegetable or animal rennet, (*Recipe adapted from Rosetta Constantino, My Calabria). Rennet is an enzyme used to coagulate milk, in order to form a thick curd. A very important part ofclassic cheese making involves rennet, a substance used to break the solid particles in milk away from the water content in order to form a solid mass. Add 1 tsp of salt to the milk then heat the milk slowly on low to med heat, stirring well to prevent scorching. Have you made ricotta at home? Once it reaches 160F, if desired, you can add 5-12% of fresh milk can be added to improve the richness and yield. Cool the milk to about 100F to 105F, this will take about 1 hour or more. But thats what we did on Sunday afternoons, especially during the fall. Add the salt and stir. For most cheeses, it all starts with rennet. . I found out for myself that rennet is the way to make real ricotta. This recipe sounds great! But not the rennet version. Gently stir for 1 minute. All rights reserved. Add 1 heaping tablespoon of sea salt to the pot; stir gently to dissolve. I was unaware it could be fluffy! Because such a small amount of rennet is used to make cheese, diluting rennet will help it be dispersed more evenly. Once diluted, rennet should be used within 30 minutes for the best results. It will also survive better in warmer climates. If using liquid rennet, add it directly to the milk. I wonder if thats even legal nowadays? Ingredients to turn one gallon of milk into one pound of cheese, INGREDIENTS: Whey left from turning a gallon of milk into cheese. Be sure to use vegetable if you want to make ricotta that is truly vegetarian. I wish you and your sister good fortune with your blog. 9780761177487. I do occasionally buy the packaged kind, but I only use that for cooking and baking, and not to eat as is. Your email address will not be published. In addition, we have recently added a thistle rennet to our shop. Posted March 22, 2009 by Sharon 9 Comments. Let the curds rest for 10-15 minutes. I can still hear him sipping that whey! Continue heating to 170F then add 1/2 tsp of salt for every gallon of whey, mix in . Add salt (and calcium chloride, for pasteurized milk) and slowly stir the milk while heating. Itcan be made from whole or skim milk. Pour the mixture into your prepared colander lined with cheese cloth and placed over a large, deep bowl to catch the whey. Tradition Cooking Experiences, Terms & Conditions Fermentation-produced chymosin is a genetically modified solution that isolates rennet genes from animals and introduces them into yeast, bacteria, or fungi to create the enzyme that can curdle milk. Get Pairing Ideas, Cheese Recipes, Cheese Facts, Wisconsin Cheese Awards delivered straight to your inbox. } 1.) Latest Recipes Founded in 1930, ISDA has kept its strong sense of community alive and thriving to become one of the largest and most financially successful Italian American organizations in the country. Returns & Refunds, Back 2 Basics Traditions Food & Culture, Team Building & Communication Corporate & School Experiences, Summer Is For Giardiniera Dont Miss Out On Yours This Year, The Impact of School Lunch on Your Childs Health, Happiness & Performance, http://www.agricoltura.regione.campania.it/Tipici/ricotta-bufala.html, https://www.amazon.com/Cheese-Culture-History-Western-Civilization/dp/1603585060, https://www.amazon.com/Midwest-Sweet-Baking-History-Delectable/dp/1609493443, http://islandpure.com.au/shop.aspx?target=Ricotta, http://www.alexandrinacheese.com.au/products.html, http://lacasa.com.au/products/traditional-ricotta/, https://www.ichoosesa.com.au/business-directory/la-vera-the-genuine-art-of-cheese-making, Michael Keelan & Leith Forrest Chat With Back 2 Basics Traditions, 200ml Thick Cream (we absolutely love Jersey Fresh cream from the Barossa Valley), 5 teaspoons (~25-30ml) of white lactate from Fig cutting (strip cutting to obtain lactate), 1 young Fig branch (washed and leaves removed) to stir **, Cheese and Culture: A History of Cheese and Its Place in Western Civilization .