Author Topic: ricotta cheese  (Read 17328 times)

Offline containergirl

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ricotta cheese
« on: March 21, 2010, 11:46:47 am »
Howdy doody,

Spanner here using the SWMBO login.

Bwaaa hahahaha!     :D

Ok ... nuff with the fun and frivolities.

Firstly I would like to say a big hello to all the Ilui survivours. Hope you are faring well.

Secondly I have been 'asked' to find a ricotta recipie on this here forum.

I have done a search but can not seem to find what it I ahve been tasked to find.

Can anyone tell me so I can appease SWMBO and show her my efforts in searching for a ricotta recipe.

Cheers all.
Senior Princess
Pimlico Palace

Offline judydawn

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Re: ricotta cheese
« Reply #1 on: March 21, 2010, 11:50:18 am »
Hi Spanner, nice to hear from you again.  You will have to be more specific - sweet or savoury?
Judy from North Haven, South Australia

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Offline Ceejay

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Re: ricotta cheese
« Reply #2 on: March 22, 2010, 03:54:53 am »
I think Spanner means a recipe for making ricotta cheese JD.  ;)

I'm not sure the TMX would get the milk to a high enough temperature though to make it... *think*

As per here:http://www.essortment.com/all/cheesemakingre_remb.htm  ???
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Offline containergirl

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Re: ricotta cheese
« Reply #3 on: March 22, 2010, 10:39:06 am »
yeah thats right .... I want to MAKE ricotta cheese.

Apprently you can.

I will have to search further and deeper than I have ever gone beofre .... into the deep dark recesses of my email in box as I think it might be there somewhere but not sure where.

If I find it I will endevour to share with you all .


Cheers,

Spanner.
Senior Princess
Pimlico Palace

Offline achookwoman

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Re: ricotta cheese
« Reply #4 on: March 22, 2010, 11:10:17 am »
Hi,  I think Andi may have posted instructions for ricotta cheese.   It was amongst some other info. on cheese making.   I may have printed it off.   I'll check and get back to you.

Offline cathy79

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Re: ricotta cheese
« Reply #5 on: March 22, 2010, 12:57:26 pm »
It's not quite ricotta, but it may point you in the right direction.

http://www.forumthermomix.com/index.php?topic=2538.msg27667#msg27667
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Offline Ceejay

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Re: ricotta cheese
« Reply #6 on: March 22, 2010, 01:07:41 pm »
Now that looks like fun!

Might need to try that very soon!  ;D
The discovery of a new dish does more for the happiness of mankind than the discovery of a star.
~Anthelme Brillat-Savarin~

I don't always cook!  Sometimes I even parent! ;)
musingnmayhem

Offline Tebasile

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Re: ricotta cheese
« Reply #7 on: March 22, 2010, 02:41:41 pm »
Hi Spanner,

I make ricotta cheese from whey, what is left from soft cheese/paneer/kind of mozzarella (used fresh milk and lemon juice)
Just warm the whey to 50 C and pour through a  muslin:








Elisabeth -Thermomix Consultant- from Ontario, Canada
http://tebasileskitchen.blogspot.com/

Offline spanner

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Re: ricotta cheese
« Reply #8 on: March 23, 2010, 01:18:35 am »
Quirky cooking sent me an email a LOOOOOOONg time ago apprently as I found this in my email inbox.

D'oh!!!

RICOTTA






500G FULL CREAM MUNGALI MILK (or raw milk)
1 TSP SALT
1 TBS LEMON JUICE (May require a little more if not separating)




Rinse Thermomix with water to stop milk from catching on the bottom.
Put Milk and Salt into Thermomix.
Mix on Slow Speed for 5 Min on 100 degrees.
Then add lemon while on Slow Speed for 1 Minute
Let sit for 1 minute (Should start separating)
Stir on slow speed for 30sec
Pour into a colander lined with Cheesecloth or a Tea-Towel




We have obviously not yet used this recipie but I am sure we will in the not too distant future.
==============================

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Offline cookie1

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Re: ricotta cheese
« Reply #9 on: March 23, 2010, 04:11:12 am »
Tebasile that looks interesting. I keep wanting to make some paneer so will try that with the whey. Thanks.
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Offline Thermomixer

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Re: ricotta cheese
« Reply #10 on: March 23, 2010, 07:19:05 am »
Looks good Tebasile - good use of the whey.
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Offline Tebasile

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Re: ricotta cheese
« Reply #11 on: March 23, 2010, 08:58:23 pm »
You're welcome Cookie  :).  Ricotta is the italian word for recooked. The whey should be fresh, not longer than an hour old, otherwise it won't work.

Looks good Tebasile - good use of the whey.

And so cheap  Thermomixer  ;)
Elisabeth -Thermomix Consultant- from Ontario, Canada
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Offline Gertbysea

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Re: ricotta cheese
« Reply #12 on: March 24, 2010, 06:18:12 am »
Also look at Paneer,yogurt cheese, mascarponi here and on other TMX bloggs. Easy asand delicious.
Gretchen
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Offline Thermomixer

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Re: ricotta cheese
« Reply #13 on: March 24, 2010, 12:32:08 pm »
True Gerty.  But real ricotta as Tebasile says is recooked - the whey after milk has been produced with rennet etc has still got protein which comes out of so;ution when cooked.  So you don't get a lot of ricotta.

But the cottage cheese, paneer, fromage frais type recipes are usually a suitable alternative.

You can make it from junket - cut junket roughly with a knife once set and then strain it through muslin or Chux.  Still haven't posted it here  :(
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Offline Tebasile

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Re: ricotta cheese
« Reply #14 on: March 24, 2010, 03:07:05 pm »
You can make it from junket

Now what is junket  ???... learned something new :D
Elisabeth -Thermomix Consultant- from Ontario, Canada
http://tebasileskitchen.blogspot.com/