You might remember my earlier attempts to make cheese using powdered milk. Although the finished product was cheese-like in texture and consistency, it had little to no flavor. I hypothesized that this was due to there being no fat in the powdered milk, and thus in the finished cheese.
For today's experiment, I used a mix of 4 cups whole milk and 1.5 cups heavy cream (nothing fancy, just Target brand). Basically the same process as before: heat to ~170 degrees, add lemon juice, continue heating to 190, then strain out the curds from the whey. Instead of squeezing this time, I just let the cheese drain for a nice long time-- I actually went out for several hours and left it draining into a bowl on the counter. When i came back, I had very rich, delicious, creamy ricotta cheese. Absolutely divine. I like soft cheeses anyway, and spreadable ones are even better.
Sorry I have no pictures; the cheese is white, my bowls are white, and I am lazy. But I promise, it's wonderful.
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