What does that mean?A pound of butter doesn't necessarily weigh a pound...just saying. The Scandinavian recipes for pastries, breads, cakes, and cookies I have are easier to figure out if one weighs the ingredients and goes with percentages.
What does that mean?A pound of butter doesn't necessarily weigh a pound...just saying. The Scandinavian recipes for pastries, breads, cakes, and cookies I have are easier to figure out if one weighs the ingredients and goes with percentages.
Well...I had the boys weigh the 454 g of butter so that they could figure out what 1/2 of that would be in grams instead of cups. The 454 g of butter weighed 449.5 g. I had taken 2 454 g blocks of butter out of the fridge at the same time. Both unsalted, from the same dairy, purchased at the same time, both at room temperature. The 2nd one weighed just shy of 458 g. Not a huge difference, but obviously a difference.
I still think you should try making ricotta, since you will have the right kind of whey (mozzarella) to make it.W/out the wrappings. Didn't weigh the wrappings! This is all an exercise in helping the boys figure out how to scale recipes and how to use a basic formula that they can play with to make the recipe their own. March 28th we're making cheeses--ricotta, paneer, cottage, and moz. We are using milk and we are going experiment with using plain soy milk for moz. We'll see if the vegetable rennet works with soy milk.
Nope, I meant ricotta. You listed cottage cheese, but not ricotta. Oops, that was earlier. I just noticed that you did right ricotta.TL--We are making ricotta! I think you meant quark? Thank goodness I can buy the milk at the wholesalers!