Tag: Milk

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GLOSSARY / METHODS

RICOTTA


RICOTTA CHEESE (Make your own)

ricotta

Ricotta, meaning “cooked again”, is a cheese by-product, which refers to the production method used to make it. It is made from the whey drained from such cheeses as mozzarella, provolone, and other cheeses, and is a fresh, soft, white cheese with a rich but mild, slightly sweet flavor. The texture is much like a grainy, thick sour cream, but is naturally low in fat, with a fat content ranging from 4 to 10 percent, and it is also low in salt. Ricotta is also a favorite component of many Italian desserts (See Mixed berry and ricotta cream tarts).  It is often beaten smooth and mixed with condiments, such as sugar, cinnamon and occasionally chocolate shavings, and served as a dessert. Since ricotta is made primarily from lactose-rich whey, it should be avoided by those who are lactose-intolerant. 

Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.

Make your own:
4 cups/1 ℓ  whole milk
1 cup/250 ml plain full fat yogurt
½ cup/125 ml full cream
2 teaspoons/10 ml white vinegar
1 teaspoon/5 ml salt
1 teaspoon/5 ml salt

In a large pot, bring the milk, yogurt, cream, vinegar and salt to a boil, then gently simmer for one to two minutes, until the milk is curdled.
Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl. Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.

Categories
METHODS SOUPS/SAUCES/CONDIMENTS

BéCHAMEL SAUCE


Béchamel sauce (roux or white sauce) serves as a great base for many sauces, to make soufflés, au gratins, Lasagne, Macaroni and cheese, to thicken soups, etc.

  • To make the sauce, take an equal volume of butter and flour and in a saucepan, heat the butter until it foams then whisk in the flour and continue cooking until it is well amalgamated and foaming.
  • Then add the heated liquid (volume of your choice, depending on the recipe and the consistency) and bring back to the boil.  Whisk continuously over medium heat until the sauce boils and thickens.
  • Turn down the heat to the lowest setting, add salt and pepper and other flavorings such as herbs or spices , cheese, etc.
  • Place a piece of clingfilm over the surface to prevent it from forming a skin, until it is ready to be used.