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Yeah, my understanding is that most east Asian/Pacific island countries are not so much with the cheese generally. But then I'm Murcan and figure y'all settle differences with swordfights and painted ladies in their jammies and Voltron.
I'm totally going to try this next time I need ricotta. Looks to be easier than making mozzarella, which I want to try some day as well.
Okay, I would totally do this, but I have two questions: What is a 'non-reactive bowl' (plastic? metal?) and where the HELL do I buy cheesecloth? I never see it for sale anywhere (but then perhaps I am not looking in the right places), and I have seen more than a few recipes I would like to try that call for it. Help?
A nonreactive bowl is one that won't react to the chemicals in your food! :p
Some plastic (ever stained tupperware with tomato sauce?) is reactive, as is some metal. Aluminum is reactive; stainless steel is not. Copper is reactive. Ceramic, glass, Pyrex are not.
Oh, I get my cheesecloth at the grocery store. It's not usually in the plastic, aluminum foil, baking aisle, but usually in that odds & ends section with the kitchen gadgets. You can use any square of linen that's clean, actually, provided the weave is not too tight. Floursack/sackcloth weave works well. Or sterile cotton gauze from first aid kits (but that's more expensive and hard to find a big enough piece). Some people use panty hose, but the thought of using even brand new clean pantyhose just gives me the heebie jeebies. Humans, we're so irrational.
Thanks for the education, crush. All of that info about what is reactive and non-reactive is mindboggling. I have an aluminum bowl, but not a stainless steel bowl. I will get one this weekend (I seriously want to make my own ricotta). Plus, I will check the supermarket kitchen gadget aisle for the cheesecloth. I rarely peruse that section, but I will pay extra-special attention this time.
it gets more mindbogglingly when you start to find out that some things--like copper--are recommended for things--like whipping egg whites--precisely because they are reactive. I devour cooking books and find it all fascinating but am usually too tired to put any of that info to use.
What's even better than ricotta is ricotta salata.
Make yer ricotta, then drain it well for a few hours (or overnight). Put it into a ramekin in order to shape it into a disk. Invert onto a plate. Cover liberally in salt. Wrap in plastic. Store in fridge.
Every couple days, unwrap, brush off old salt, brush on new salt. In a week or 10 days, it will be dry and crumbly. Wipe the salt off with a damp paper towel. Crumble or grate onto yummy foods.
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