Author Topic: Xperiment with riccota cheese  (Read 140 times)

Offline adnanpic2000

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Xperiment with riccota cheese
« on: April 19, 2015, 02:56:03 PM »
MY milk got spoiled and I made ricotta/pannier cheese from it. Then I decided to throw it in the blender and added salt, warm milk and kept blending it till it came smooth. I think I make cream cheese  :D . Can someone tell me what have I made, because it taste like cream cheese spread and it go thick in the fridge.  >:D

Offline WovenMeadows

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Re: Xperiment with riccota cheese
« Reply #1 on: April 19, 2015, 08:44:37 PM »
I think you made pureed ricotta :)
The family of soft, spreadable cheeses (e.g. "cream cheese," fromage frais, quark, etc) are typically cultured and uncooked - milk is given a long incubation with a bit of starter culture, and often a bit of rennet, until soured and thickened, and then drained. Pureeing the ricotta though gave it that finer, smoother, silkier texture more typical of these cheeses.