Ikra
I'll bring my own 5 kopecks. Homemade ricotta (forgive me, I will write like this) I do it according to Belonica's recipe. Her recipe is about the same as that which served as the topic of this heated discussion.
Of course, Nika makes a reservation that this is just a semblance of ricotta, which is easy to make at home in case of need.
Yes, and by the way, I do it from ordinary store milk, only I choose more fat. About 400 g of the finished product is obtained from 2 liters of milk. For me, such a wonderful way out. Usually, this amount is enough for me 1-3 times to eat-have a snack-cook something with her.
Of course, it is tempting to make the ricotta very, very real, but ... there can be a lot of "buts", starting with the fact that the source material is not so easy to get, but milk - that's it! On every shelf. And you can do it literally the minute you got the idea to do it.
And we'll go and taste the real ricotta from the Italians
Joy
Ikra, Irish, I agree with you 100%. I do almost the same way as the author of the topic, and I use it instead of ricotta and instead of cottage cheese - when, what is needed.
Admin

Girls, who would argue with you! I will in no way

Katya and I expressed their opinion about the PRINCIPLE of RICOTTA cooking, and compliance with the name - nothing more!

All other options are homemade cottage cheese (in different cooking variations), PANIR (if with vinegar, acid). Then let's call it that: homemade cottage cheese or PANIR.

And there is no point in talking about taste, everyone perceives it in their own way, like / dislike it is our personal problems and perception, including of Italian cheese and ricotta

You can fill it with cottage cheese - I will stay with my opinion. Let's go ... so as not to embarrass and not be embarrassed

katerix
Kvitka 22 you are in vain offended and do not listen to advice and see in the text the wrong meaning that is addressed !!!
I'm sorry, but it's very funny to read you, write a lot of nonsense, and it's immediately obvious that you don't understand cheeses at all !!!
this is my job and I think that I have the right to express my opinion, especially when people are mistaken and mislead others !!!
Ero is tantamount to calling Napaleon Sponge Cake !!!
You are listing three types of cheese that belong to different groups in general !!! not to mention the taste and general characteristics of cheeses !!!
Look a little more about cheeses, take a closer look at the packaging in stores !!! Their appearance, texture and composition !!!
If you had a hint about buffalo, mozzarella and cecilia, there would be a different conversation ... They have a lot in common, but they are also different in preparation and taste ... But at home they can be prepared according to the same recipe !!!

But now this topic really touched me and I hope Roma and I will put together a real recipe in two variations in tandem !!! Ricott and Philadelphia !!!
Gaby
Quote: katerix

But now this topic really touched me and I hope Roma and I will put together a real recipe in two variations in tandem !!! Ricott and Philadelphia !!!

Katya, we are waiting and thanks to Kvitka22 otherwise you would have been planning for a very long time ...

katerix
Quote: Rada-dms

katerix, I didn’t just taste ricotta, but ate every day in seven regions of Italy from different shops, farms and agriturismo, so I know its taste, and, by the way, it’s not very good, the taste is very dependent on the season and the manufacturer
By the way, I have never seen any lumps in ricotta in Italy, even in oven baked.

Glad, you're in luck !!! I hope you can taste mine as well for comparison !!!
And there can be no lumps after the oven, since ricotta is made from "mozzarella waste" or its relative ... And these are very floating cheeses !!!
Some clients told me that they are meeting, but here it remains on the manufacturer's conscience, if not all the protein went into the mozzarella, or, as the cheese makers say, "cheese dust got"!

As for me, the closest thing to ricotta is well-strained yogurt !!! And simply and quickly and the output is wonderful in comparison with the original !!!
I can also assume that buttermilk can produce something similar, especially not from sour cream !! But this is just an assumption !!!
Girls, many of your compatriot's milkmaids are doing it !!! Do not hesitate to ask, now is the time to allow the local farmer to develop according to your demand !! This is especially true for Russians, in view of the ban on the import of imports (including dairy products, and therefore cheese!)

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