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Ricotta van Berloumi

Whey Ricotta

From whole milk we make Berloumi and what remains is whey. We have long been looking for a way to use our residual flow of whey in De Zuivelarij. Milk whey still contains a lot of high-quality milk proteins, milk sugars, a little fat and vitamins and minerals. Berloumi’s whey is a sweet, unleavened whey’. And from sweet whey you can make the most delicious ricotta for sure! The biggest obstacle for a reasonably small cheese dairy like ours is […]

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