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Reply
| | From:  Genie· (Original Message) | Sent: 10/18/2007 1:55 AM |
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Reply
| | | From: Genie· | Sent: 10/18/2007 1:55 AM |
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ricotta cheese
Categories: Cheese/eggs
Yield: 8 Servings
2 1/2 qt Milk (whole)
3/4 c Cream, heavy, less 1 tbs
5 tb Lemon juice, fresh, plus 1 t
1/8 ts Salt
Must be made in one session, about 1 1/2 hrs.
Stir together all the ingredients except the salt in a heavy 6-quart
saucepan with a nonreactive interior. Set the pan over medium-LOW
heat. Cook 40 minutes, or until the milk reaches 170 F. Keep the
heat at medium-low. To keep the curd large, do not stir more than 3
or 4 times. If you lift it with the spatula, you will see sandlike
particles of milk forming as the clear whey begins separating from
the curd. As the milk comes close to 170, the curds will be slightly
larger, about the size of an uncooked lentil. When the temp reaches
170, turn the heat up to medium. DO NOT STIR. Take 6 to 8 minutes to
bring the mixture to 205-208 when measured at the center of the pot.
The liquid whey will be almost clear. By the time cheese comes to
205, the curd should mound on the spatula like a soft white custard.
At 205-208 the liquid will be on the verge of boiling, with the
surface looking like mounds about to erupt. Turn off the heat and let
the cheese stand 10 minutes.
Line a colander with a double thickness of dampened cheesecloth. Turn
the mixture into it, and let it drain 15 minutes, or until the
drained cheese is thick. Turn the cheese into a covered storage
container, add salt if desired, and refrigerate the ricotta until
needed. Source: Splendid Table
MMMMM
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Reply
| | | From: Genie· | Sent: 6/23/2008 9:20 PM |
Yogurt Cheese recipe
This looks like cream cheese. Use on baked potatoes, as a spread on toast or sandwiches or mix fresh herbs and black pepper into the cheese and serve with bread or crackers; sweeten it with honey and serve with fruit for dessert.
Line a deep mixing bowl with a double layer of cheesecloth. Spoon 4 cups plain, low fat yogurt onto the cheesecloth. Gather the ends of the cheesecloth and knot them around the handle of a wooden spoon. Rest the spoon across the top of the bowl so the bundle of yogurt is suspended about 2 inches above the bottom of the bowl; if the bowl isn't deep enough, use a pot or large jar instead. Cover the bowl with plastic wrap and refrigerate for 12 hours. The whey will drain out of the yogurt, leaving thick, creamy yogurt cheese, which has a fresh, tangy taste.
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