artphoto by splunge
artphoto by TheophileEscargot
artphoto by Kronos_to_Earth
artphoto by ethylene





Mecha Wiki

Metachat Eye


IRC Channels



Comment Feed:


07 October 2009

Yes WHEY! DIY Ricotta Cheese!
I had no idea you could make it so quickly. That's totally worth doing.
posted by tangerine 07 October | 22:55
Me either. I went from little hope to ricotta cheese in less than an hour without much effort.
posted by gomichild 07 October | 23:15
"Itís impossible to find ricotta cheese near me" Outside of the arctic I've never been to such a place.
posted by arse_hat 07 October | 23:19
It's called Kanagawa.
posted by gomichild 07 October | 23:20
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.
posted by middleclasstool 07 October | 23:54
Yeah, I just glad I'm not there.
posted by arse_hat 07 October | 23:55
I've seen similar recipes but have never tried one. I have no excuses for this. Must get on it.
posted by rhapsodie 08 October | 00:08
MCT is right - you need to usually go to import stores to get good non-processed cheese and it can be pricey.

But it doesn't matter now I know I can just make ricotta myself for little cost or effort.
posted by gomichild 08 October | 00:12
We can get ricotta here but have made our own because hey, how cool is it to make your own cheese?
posted by Specklet 08 October | 06:13
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?
posted by msali 08 October | 08:26
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.
posted by crush-onastick 08 October | 08:43
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.
posted by crush-onastick 08 October | 08:48
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.
posted by msali 08 October | 08:53
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.
posted by crush-onastick 08 October | 09:29
Pot was stainless steel, pantyhose was new and dirt cheap.
posted by gomichild 08 October | 09:52
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.
posted by mudpuppie 08 October | 10:40
msali - you should also be able to get cheesecloth at cooking gadget stores.
posted by deborah 08 October | 11:10
Why do bunnies twitch their noses? || Ask Mecha: