tag:blogger.com,1999:blog-4649791497647402613.post6478356129620825360..comments2024-03-21T18:26:55.160+11:00Comments on The Canberra Cook: Sunday EatingCathhttp://www.blogger.com/profile/16065911959630020376noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4649791497647402613.post-76753834498781819962008-11-17T20:38:00.000+11:002008-11-17T20:38:00.000+11:00That'd indeed be cottage cheese you made - ric...That'd indeed be cottage cheese you made - ricotta is even lower yield because it's made from the whey. Hopeless for home production, I think you get abut a tablespoon from your 4 litres. <BR/><BR/>I haven't made cheese in, oh, forever. I made haloumi once, oh umm, last millenium sometime, and I do "yoghurt cheese" - which is dead easy. Get decent plain yoghurt; drain. Add salt/herbs to taste. Drain a lot and roll in balls and marinade in olive oil & herbs, or a little to make a light cream-cheese textured spread.<BR/><BR/>Oh, my warrigal greens disappeared. I'm not sure if it would be snails or possums. I can has moar sumtiem plz?Cathhttps://www.blogger.com/profile/16065911959630020376noreply@blogger.comtag:blogger.com,1999:blog-4649791497647402613.post-45009796228957376512008-11-17T13:07:00.000+11:002008-11-17T13:07:00.000+11:00Hey, there's something else I can make with my ina...Hey, there's something else I can make with my inadvertant-ricotta :) I found someone selling rennet (countrybrewer.com.au) and bought a little bottle to try the 30-min-mozzarella recipe in "Animal, Vegetable, Miracle". <BR/><BR/>Unfortunately I don't have a cooking thermometer and while I _thought_ I'd put everything in the correct order, the curds didn't go "thick and shiny" as the recipe said. They stayed sort of small and grainy ... a bit ricotta-looking, really ... <BR/><BR/>So I flipped to a ricotta recipe instead, drained them in a cloth, and popped them in the fridge. They're not salted or anything currently but they taste perfectly ok (like blandish cheese, astonishingly - cottage cheese, really), so my sister and I figured to chop herbs, salt, pepper, and spinach-like greenery (warrigal greens, in my case) into it and make into little spanokopita-ish things with some bought flaky pastry.<BR/><BR/>OR ... I could use the lasagna sheets sitting in the cupboard for the last *mumble* years, half the ricotta-ish stuff, and then see if I can't turn the other half into mozzarella after all. And if I bugger it up ... it's cheese. I'm not sure _how_ I can bugger it up.<BR/><BR/>But I do have an excellent insight as to how quite a lot of cheeses came to be!!<BR/><BR/>Note: 4 litres of milk = 500g of cheese and about 3.5 litres of whey. It's not actually a saving on anything unless one has one's own dairy animal, or access to someone with one. But it _is_ rather fun.<BR/><BR/>And the whey is really good for chooks!infoaddicthttps://www.blogger.com/profile/13117837922698162905noreply@blogger.com