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

[Sue Clemenger]

"Cream cheese" is a soft, fresh cheese usually made, I think (can't find
the cheese cookbook to verify) with a rennet. And it's probably got the
highest fat content of the three--ISTR a number of different variations
in my cheese book that had varying milk/cream ratios.
"Ricotta" is made from the whey that's left over after you make cheese. 
I think it has to be done with fresh whey, as well.  Most recipes I've
seen have you add some milk to the whey, to increase output.  One heats
the fresh whey to a certain temperature and (I think) adds an acid
(vinegar?), which precipitates the little ricotta curds.
The third cheese is NOT made with either a whey or a rennet, but with
milk (usually whole) and lemon juice.  I think my book refers to it as a
"bag cheese," because it's one of the ones you hang up in a bag of
cheesecloth to let the extra whey drip out.  It's a fairly soft, fresh
cheese as well.
I can always taste the lemon juice, so I don't normally make it,
although it might be really nice in cheesecake.  I like to make bag
cheese using whole milk and vinegar....
As far as the browning goes in Katira's post, I'm assuming that she made
the same dish 3 times, each with a different cheese, and that it was the
dish that was browned.
--maire

"Harris Mark.S-rsve60" wrote:
> 
> Katira commented:
> >>>
> I once made an entry for a 'Spoon' (cooking) contest
> that called for fresh cheese.  I made three versions
> and submitted them all for the judges to taste.  Cream
> cheese, ricotta cheese and my own fresh cheese (milk
> and lemon juice).
> <<<
> Okay, even with the recent discussion I'm a bit confused about the differances between these three types of cheese. Can someone summarize these? The ricotta uses the whey and rennet? The cream cheese uses cream and rennet? And the other uses milk (regular? reduced fat? and lemon juice?
> 
> >>>
> I couldn't tell the difference myself except a vague
> difference in the coloring of the browned tops, yet
> each judge favored a different one!
> <<<
> 
> "Browned tops"? Were these baked? Or does the cheese get browned just sitting there?
> 
> Thanks,
>   Stefan
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