Helene's Ricotta from her blog

[Bonsai]

I had a similar experience making paneer. The light came on the thermomix much sooner than expected so I thought the milk had got to temperature and made the paneer (which was very soft even after pressing and dissolved when I tried to cook with it). I think that keeping to the recommended time regardless of when the light comes on might help.

Next time I'll use a digital thermometer to make sure that the temp of the milk really is 90 degrees as I suspect my thermomix is a little fast and loose with the truth !! . I think if the milk isn't hot enough the curds don't separate properly.

[CreamPuff63]

ok so I couldn't let it get the better of me and tried again but halved the recipe cos there wasn't much milk left! It worked this time, and I let it go for a bit longer after it had reached 90. Another thing - I put the MC lid on straightaway and this perhaps was my initial batch's undoing.

[judydawn]

Phew, thank goodness for that CP.

[meganjane]

Yummo! Looks delicious.

It's not really ricotta, but quarg, or quark. I made both ricotta and quark at a cheese making workshop a couple of years ago. I prefer quark as it's much more versatile.

[tarasis]

Yummo! Looks delicious.

It's not really ricotta, but quarg, or quark. I made both ricotta and quark at a cheese making workshop a couple of years ago. I prefer quark as it's much more versatile.

Not a cheese person, so I have no idea of the difference between the two. Is there much, does one do in place of the other?

[Carine]

Bit slow to reply- haven't been online for a while and missed that thread.
Please correct me if I'm wrong but as far as I know quarg or quark is a cream cheese that can be made with skim or whole milk, and with or without cream.  You do need a starter to make it.
Ricotta is faster to make and very easy to make.  It's either made with fresh whey or whole milk- no cream added.

Today I made my first batch of ricotta in the TMX using our goat milk (1.5l milked this morning).  I've made ricotta before the traditionnal way and it's usually a tedious process to have to stir until the temp reaches 90 deg C.  What a difference with the TMX!   
My only issue was that you can't laddle the curds out of the pot very easily.  Dumping curds in one block can only toughen the ricotta.  Any hint out there??

[CreamPuff63]

just looking in my new book, Quick Fix in the Mix at marinated goats cheese.

In part towards the end where the goat cheese has done its time :
the strainer basket is double lined with paper towel and place the yoghurt in. Put a cup under the strainer basket so it can drain, and then it goes in the fridge for about 48hrs. Once its firm but pliable its rolled into small balls with wet hands. Maybe this makes sense and might be of some help to you?

[Carine]

Thanks CP but this still doesn't help with the ladling of curds when making ricotta    THANKS anyway 

Have you tried to make labna balls by draining yogurt (sounds like your recipe...)?  These are delicious as they are or with herbs/ sumac/ crushed garlic.  That's something I'm planning to do when I have more spare goat milk.  We're in the process of whinning the kids- 4 legged ones   

[cookie1]

Carine I use a slotted spoon to take the curds out with  my ricotta. It's easy to get most of it out gently then.

[alyce alexandra]

I love making ricotta cheese in the TM! In response to cream puff's earlier question about the byproduct:

The by product is called whey and has some interesting uses. I'm not sure if you are familiar with Sally Fallon but she strongly promotes the consumption of whey because of it's probiotic (friendly bacterial) qualities.

I haven't tried this, but when my mum makes TM ricotta she makes a double batch with 3.5L milk (heating up 2 batches in the TM). She includes 500ml of the whey drained off the first batch in the second batch, and usually this is sufficient for the curds to form without adding vinegar or lemon juice. Mum swears this makes the ricotta smoother and creamier. Now I'm interested in trying it myself!

I also sometimes use whey as a milk replacement in smoothies etc due to it being rich in protiens, vitamins and minerals. I have also heard of people using it to water their plants, feed to their pets or as a soup base (but only when the whey has been formed without adding lemon juice or vinegar - ie the second batch of whey discussed previously.)  It is also good to soak to grains and pulses in to increase the digestibility of the grains - overnight is best.

[Carine]

Carine I use a slotted spoon to take the curds out with  my ricotta. It's easy to get most of it out gently then.

Cookie, I use a slotted spoon too in a normal pot put don't wan't to scratch my TMX bowl and it's not easy to get right at the bottom with the blades   oh well sounds like the only option...

I haven't tried this, but when my mum makes TM ricotta she makes a double batch with 3.5L milk (heating up 2 batches in the TM). She includes 500ml of the whey drained off the first batch in the second batch, and usually this is sufficient for the curds to form without adding vinegar or lemon juice. Mum swears this makes the ricotta smoother and creamier. Now I'm interested in trying it myself!

So am I    Thanks for the idea!
Alyce, have you tried to use whey to make bread?  This morning's plan for me! 
When making camembert and fetta I never bothered keeping whey for our own consumption (chooks & dog love it), but now that I use our own goat milk I really want to make the most of it. 
Whey is also supposed to be good to marinade meat.

[alyce alexandra]

Carine, haven't used whey to make bread before, but I have read a lot about it! I will be very interested to see how you go.

Yes, it is great to be able to use the whey rather then simply throwing it away! Especially when using quality ingredients.

When feeding whey to your animals did you simply add some to their water?

[Carine]

Bread made and half gone    The whey seems to add a slightly sour note.
I read on the web that using whey instead of water was making a softer bread and I was a bit apprehensive as we like a crusty loaf.  I made a simple french style loaf and it worked just fine- nice & crispy.

As for feeding animals I just give them the whey as it is.  Heard it's good to fatten piglets 
Mind you I haven't given them whey leftover from ricotta-making (bit salty?), just the sweet whey from "mature cheese"making.

[fundj&e]

i hope its nice, it was very easy to make   

[Halex]

Yes Uni, is lovely & so fresh. I even put on pizza. Canelonni & pasta are just delish

H