Gritty ricotta problem SOLVED!!!
So, I'm one of those people who just can't stand the texture of ricotta. I really enjoy the taste of Val's Fluff, but the texture simply puts me off. So, I read somewhere about how fresh ricotta is not gritty and is easy to make. I tried it and the texture of the Fluff is like buttah! I have to hide the stuff so my DH won't eat it all.
1 half gallon whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Prepare a large strainer over a large bowl. Line the strainer with fine cheese cloth. (I used a flour sack type tea towel.)
Pour milk, cream and salt into a large, heavy pan.
Slowly bring to a rolling boil, stirring occasionally to prevent scorching.
Reduce heat to simmer and stir in lemon juice.
Continue stirring until milk curdles. (About 2 minutes.)
Pour the curdled milk and whey into the strainer and allow to drain for 1 hour. Refrigerate.
Yield: 2 Cups
I made the Fluff the next day and it was awesome. However, it took a lot of mixing because the cheese has solidified really well. Next time, I will make the Fluff before refrigerating because the ricotta is still very soft and will mix much more easily. This stuff was actually really tasty to just snack on by itself, too.
I'm going to try to make fresh mozzarella, too.
ETA: A couple of details in the recipe. Time to curdle and yield.
(FYI, instead of ricotta I have used cottage cheese whipped in a food processor to make it smooth for Val's recipe and it's quite tasty too)
7/19/09 - DS with Dr. Alfons Pomp
7/11/12 - tummy tuck, UBL, larg lipo sculpting of torso, lipo of "buffalo hump" with Dr. Sauceda
This really sounds good this way - I can't wait to try the fluff with smoother ricotta. I have a Kitchenaid mixer, so I end up with a nice smooth fluff anyway. That mixer makes all the difference! I really make some sinful fluff by whipping up some cream first and then folding the whipped cream into the fluff. That's just way too good - it can't be good even for a DSer. I'll only do that every once in a great while.
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it. ~Julia Child"
on 1/11/10 10:55 pm
There are only two kinds of food - one that is improved with bacon, or one that is improved with whipped cream. They all fall into those 2 categories.
BelGioioso Ricotta con Latte® 75 has a creamier texture and is perfect for cheesecakes and desserts or other fresh applications.
Made with whole milk, this fresh cheese has a mild, clean flavor and creamy texture with just a hint of sweetness. Ricotta con Latte® 75 Smooth Texture is an indulgent and creamy version for fresh applications
2009 - World Cheese Awards (1st Place) Gold Award
Pasteurized whey and milk, vinegar, salt.
125 common channel
GW / CW / SW / HW
135 /149.6 / 287 / 300
"Life is like a jar of jalapenos.
What you do today, might burn your ass tomorrow".
1 Litre 2% milk
750 mL of sour cream 14%
Mix all ingredients together in a pot, bring to a boil while whisking over 3/4 heat setting, then remove from heat and let stand for about 4 hours, strain through cheese cloth over-night in the fridge ( i put cheese cloth over a collander and suspended over a pot).
It's good on toast with some salt and pepper and chives, I also made a cheese cake with it with a walnut crust.