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Old 10-10-2018, 10:49 PM   #21
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Quote:
Originally Posted by Kayelle View Post
So is this the same as home made Ricotta Bliss?
I avoid store bought Ricotta for lasagna and sub cottage cheese instead. I wonder why I'm not a fan of Ricotta in cooking? Is store bought Ricotta different somehow?

Ricotta is a cheese made from milk or whey (or milk added to whey), then an acid (lemon juice, citric acid, or vinegar).
If you make it into a form, then it is farmer's cheese.
If you use a starter like yogurt, kefir, or buttermilk, then an acid (as listed above), form it and then heat it again in boiling whey, it is paneer. Paneer is generally known for frying, browning while not melting.



Store bought ricotta--I'm not a fan, and it seems different to me. It is not in curds (clumps) as much as it is a smooth mush, and I don't know why they make it that way. Store bought also doesn't appear to have any salt added, maybe so you can use it in savory or sweet dishes.



My personal experience is that, if you make ricotta or farmer's cheese from a skim milk, or whey, it is kind of dry, more grainy, but if you make it from whole milk with more fat in it then skim or whey, it is more delicious. So remember the fat content will make it taste better and for it to be smoother. Whole milk has 3.25+% fat while skim has 0% fat and the 1% and 2% are inbetween.
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Ms. Mofet's Cheese and Potato Blintz [B][U]Ms. Mofet's Cheese and Potato Blintz[/U][/B] [FONT=Verdana] [/FONT] [FONT=Calibri][B][U][FONT=Verdana][SIZE=2]Crepe batter:[/SIZE][/FONT][/U][/B][/FONT] [FONT=Verdana] [/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]8 eggs[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]8 C. milk[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]4 c. flour [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]8 TBSP. (4 oz.) melted butter (1 stick )[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]Salt & pepper[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][B][U][FONT=Verdana][SIZE=2]Filling:[/SIZE][/FONT][/U][/B][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]4 (7 oz.) pkg. Farmer cheese[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]8 medium potatoes[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]8 TBSP. (4 oz.) melted butter (1 stick )[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]2 medium onions[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]Sour cream[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]Apple sauce[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][B][U][FONT=Verdana][SIZE=2]Prepare Batter:[/SIZE][/FONT][/U][/B][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]Beat eggs till foamy , add milk and butter, salt, pepper and flour. Beat well then strain to remove lumps. Use a small non-stick pan. Use approx. 4 TBSP batter for each crepe'. Roll pan to spread batter over pan to make a thin crepe'. Brown slightly on one side only. [/SIZE][/FONT][/FONT] [COLOR=black][FONT=Calibri][FONT=Verdana][SIZE=2]Remove to tray, make layers of crepes placing waxed paper between each layer to prevent them from sticking together.[/SIZE][/FONT][/FONT][/COLOR] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][B][U][FONT=Verdana][SIZE=2]Prepare Filling:[/SIZE][/FONT][/U][/B][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]Peel, boil (add salt to water) and mash potatoes (or use a potato ricer or food mill to ensure no lumps). Add salt and pepper to taste. Chop onion finely and sauté in butter. Crumble cheese and add to onions and cook till cheese melts. Add onion mixture to potatoes and mix well.[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][B][U][FONT=Verdana][SIZE=2]Assembly:[/SIZE][/FONT][/U][/B][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]Place approx. 1 TBSP. filling 1" from edge of crepe' (browned side up). Fold over filling 2 times then fold sides over to middle and continue to roll to end. [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]Cook in non-stick pan with butter. Brown on first side then gently flip and brown other side.[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]Serve hot with sour cream and/or apple sauce.[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]Freeze or refrigerate uncooked blintz. [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2][/SIZE][/FONT] [/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]To heat: Brown cold or frozen blintz as above. Then place in microwave and heat on 50% power for 1/2 minute at a time till just heated through.[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2][/SIZE][/FONT] [/FONT] [FONT=Calibri][ATTACH]31788[/ATTACH] [ATTACH]31789[/ATTACH][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2][/SIZE][/FONT] [/FONT] [FONT=Calibri] [/FONT] 3 stars 1 reviews
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