ricotta cheese

[containergirl]

Howdy doody,

Spanner here using the SWMBO login.

Bwaaa hahahaha!     

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.

[judydawn]

Hi Spanner, nice to hear from you again.  You will have to be more specific - sweet or savoury?

[Ceejay]

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 

[containergirl]

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.

[achookwoman]

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.

[cathy79]

It's not quite ricotta, but it may point you in the right direction.

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

[Ceejay]

Now that looks like fun!

Might need to try that very soon! 

[Tebasile]

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:

[spanner]

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.

[cookie1]

Tebasile that looks interesting. I keep wanting to make some paneer so will try that with the whey. Thanks.

[Thermomixer]

Looks good Tebasile - good use of the whey.

[Tebasile]

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 

[gertbysea]

Also look at Paneer,yogurt cheese, mascarponi here and on other TMX bloggs. Easy asand delicious.
Gretchen

[Thermomixer]

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 

[Tebasile]

You can make it from junket

Now what is junket  ... learned something new