Need to use up 2L milk ....recipes please

[judydawn]

Helene has a ricotta recipe on her blog as does Tenina Tasty.  I've made Helenes and it was super.

[Halex]

I love Helens ricotta, I buy full milk to make it. Has anyone made it with hilo milk ?

 

[Tasty]

Judy I saw both those recipes but the one on RC was the only one I had all ingredients for.

Gert - It's more as a caution (well hubby is a little over cautious) and also I get food poisioning easily. As for the texture, it looks like ricotta, crumbly type once refrigerated (I think mine might have seized up a little too much) and it's hard to describe the taste since it didn't quite work out to plan.  It made about 400mL.

[judydawn]

No Hally, that recipe is one of the few times I buy full fat milk. You could try it though as I'm sure a lot of us would like a skinny version of ricotta 

[cookie1]

Hally I did try it with hi lo milk as that is what we always have. It wasn't really very successful. I now buy full fat milk for it.

[Bedlam]

Gerts milk would make lovely ricotta. I made Helenes and it was delicious, really creamy. I used margaret river organic milk. Didnt know Tenina also had a recipe, how different is it? Will have a look.

[gertbysea]

Don't know about Gert's milk Bedlam but I have just made Helene's ricotta with my Misty Mountain Jersey Milk.

Yummy. So easy. Only had one litre left but had 300 mils of cream in the fridge so added 200 mls of water and wow it is FANTASTIC. Stirred it for 3 minutes not one.

Pic to follow. Who would have thought you could have fresh ricotta in 20minutes. Great for using up old milk which mine was ......very.

Gert

[gertbysea]

Helene's ricotta in 20 minutes. It is soooo yummy it won't last 20 more!



Gert

[gertbysea]

The whey is equally yummy so it will be used in further baking or mash or casserole or SOMETHING! Not to be wasted.

Gert

[cookie1]

I love how making one dish leads to another. I had some cream left that was a bit past its use by. I made some scones, then needed some of Tenina's strawberry jam to go with them. At least I had some jam left so could make jam tart with white sauce and jam drop biscuits.

The ricotta looks lovely Gert. I like it cool so I wait to eat mine.

[Tasty]

Ok, so after talking to a colleague the other day she explained to me that one MC is up to the line so when I made the ricotta from RC, I had actually used 4 MC's   

Anyway, defrosting another lot of 2L of milk and would like to try Helene's recipe this time. I will have some cream left over from a recipe but the whipping cream which I think is 35% cream and this recipe asks for light cream. Do you think it will still work?

[gertbysea]

Yes it will be fine Tasty. You can even water it down if you don't want is so creamy.  Any cream will do even if  it had gelatine.  Her recipe is pretty forgiving. If you find your ricotta too wet just leave it to strain  a bit more. It will also firm up as it cools.   It is really yummy.

Gert

[judydawn]

Ok, so after talking to a colleague the other day she explained to me that one MC is up to the line so when I made the ricotta from RC, I had actually used 4 MC's   

The measuring cup holds 100 ml of liquid when full and 50 ml when filled halfway Tasty.

[Tasty]

Sorry I didn't explain properly JD. Apparently when a recipe refers to 1 MC ....it means up to the line ...so only 50mL whereas I assumed 1 MC = 100ml ....the full amount.

[judydawn]

Confusing Tasty.  I think metric measurements should always be used in recipes to avoid any confusion.