Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Non Thermomix Recipes => Topic started by: fundj&e on June 16, 2012, 05:57:57 am
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while search WWW for an answer to my vinegar question i found this
http://www.seriouseats.com/recipes/2010/02/how-to-make-fresh-ricotta-fast-easy-homemade-cheese-the-food-lab-recipe.html
So i just had to make some, and really its ready in 5mins
i did have a taste last night and it was ok
if anyone gives it ago, can i recommend to use less vinegar and not to drain overnight
would i make it again yes, i would but only for cooking
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Does it taste the same as Helene's Uni? You mean cooking as in cheesecakes, gnocchi etc - what other way is there to use ricotta ??? Even though Helene's tasted great, I wouldn't sit down and eat it for a meal. To me ricotta is just one of the ingredients in a cooked dish but then I am not Italian ;)
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sorry JD i meant to say only for savory dishes like lasagne, cannelloni, crepes, fritta and pasta
i have it on toast with jam or nutella or i make a mix and stuff cannoli shells, you can top it with honey ;D
i made helenes ricotta yesterday i really think it does not have enough vinegar, i think its not enough, i did add more vinegar and got a better result
taste wise helens is much better if eating it fresh
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Thanks Uni, how much extra vinegar did you add to Helenes? It might make it too bitter for my taste, I thought it was perfect but you know better than me.
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i just poured some in not sure JD
i got about 380 grams of ricotta and the whey was clear not milky if u know what i mean
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Yes I know what you mean Uni.
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you get me JD :-*
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Doesnt the vinegar help to keep the cheese or curds together and also make it creamier .. Hence the whey is clearer and not so milky?