This one is hardly fair even to count. I had some soupy yogurt, so I drained it in cheesecloth (technically, in "butter muslin"). The book has that as a recipe, which is how it occurred to me to drain yogurt, so I say it counts.

The result is cohesive stuff with a texture something like friable cream cheese, that tastes like yogurt. I could take it in to work tomorrow and put it on a bagel.
Ricotta made from milk (whole, cow), with citric acid and a little salt. The recipe's ratio of citric acid, 1/2 tsp. / 1/2 gal. milk, did not seem to be quite enough -- made only tiny curd-specks in opaque liquid even when the milk hit 195°. Another 1/4 tsp. did the trick, forming shreddier curds immediately. Set for 10 min, drained through redoubled coarse cheesecloth and none escaped.

It tastes like ricotta to me. Should have brought commercial ricotta to get the manicotti done before 9 pm and to taste head-to-head.

Elapsed time: about an hour, milk to cheese. I probably could have ramped the temperature up faster.

Profile

Eli

April 2017

S M T W T F S
      1
23 45 678
9101112131415
16171819202122
23242526272829
30      

Syndicate

RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Jul. 26th, 2017 06:35 am
Powered by Dreamwidth Studios