[Sca-cooks] ricotta as "fresh cheese"?

[a5foil]

Appropriate fresh cheese depends a lot on the recipe you're redacting.
Commercial ricotta does have a texture similar to homemade vinegar cheese,
and the more you drain it (through fine cheesecloth or even a yogurt
strainer) the drier it will be.

Homogenized milk makes a softer cheese than non-homogenized, but you can use
skim milk to approximate the texture of skimmed unhomogenized milk. (Because
if you had unhomogenized milk to start with, you'd skim off the cream
anyway.) Pasteurization is not really a problem, because most cheese recipes
start with scalding the milk, which is effectively the same thing. What you
emphatically *don't* want is the ULTRA-pasteurized stuff. It doesn't behave
the same way at all.

Cynara






----- Original Message -----
From: <nickiandme at att.net>
To: "scaCooks" <sca-cooks at ansteorra.org>
Sent: Friday, October 10, 2003 8:57 AM
Subject: [Sca-cooks] ricotta as "fresh cheese"?


> <<deleted>>
> <<   I'm curious to get responses from this group --
> how appropriate is ricotta as a "fresh cheese"
> substitute in redactions, in your opinion?  Thought
> I might hear from some more cheese-knowledgeable
> folks than myself.  After all, blessed are the
> cheesemakers.  ;)  :)
>
>               -- Ruth
> >>
>
> I've  made fresh cheese and it turned out a heck of a lot more like
ricotta
> then cottage cheese.  Of course - I used homoginized - can't seem to find
non-
> homiginzed around here.
>
> Kateryn
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