{"id":1178,"date":"2009-06-13T14:12:23","date_gmt":"2009-06-13T13:12:23","guid":{"rendered":"http:\/\/stefanie-herberth.de\/?p=1178"},"modified":"2018-04-03T08:32:23","modified_gmt":"2018-04-03T06:32:23","slug":"ricotta","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2009\/06\/ricotta\/","title":{"rendered":"Ricotta"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-21840 alignleft\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2009\/06\/Ricotta-1-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" \/>To make my own Ricotta is one of the things I have for a long time on my toDo list. I read a lot about it in diffrent blogs and it sounds not to complicated. The only complicated thing was to choose a recipe, because there are so many diffrent varients:\u00a0 Claudia of <a href=\"http:\/\/www.foolforfood.de\/index.php\/selbstgemachtes\/ricotta-selbst-machen\" target=\"_blank\" rel=\"noopener noreferrer\">Fool for Food<\/a> used buttermilk, like Lauren of <a href=\"http:\/\/illeatyou.com\/2009\/03\/r2r-ricotta.html\" target=\"_blank\" rel=\"noopener noreferrer\">I&#8217;ll eat You<\/a>,\u00a0 Nick &amp; Sara of <a href=\"http:\/\/www.imafoodblog.com\/index.php\/2009\/03\/01\/r2r-how-to-make-ricotta-cheese\" target=\"_blank\" rel=\"noopener noreferrer\">IMAfoodblog <\/a>used whey from their mozzarella production and the Hedonistin (<a href=\"http:\/\/hedonistin.blogspot.com\/2009\/02\/ricotta-selbst-gemacht.html\" target=\"_blank\" rel=\"noopener noreferrer\">Low Budget Cooking<\/a>) grapefruit juice.<\/p>\n<p>I also found variants using vinegar, citron juice or magnesium sulfate. For my first trial I choosed citron juice, but the Ricotta this recipe yielded hat a sour taste and it structure was similar to cottage cheese.<\/p>\n<p>So I resarched a little bit more and found the <a href=\"http:\/\/hedonistin.blogspot.com\/2009\/02\/ricotta-selbst-gemacht.html#comment-1047060396451235612\" target=\"_blank\" rel=\"noopener noreferrer\">comment von Ostwestwind <\/a>(<a href=\"http:\/\/ostwestwind.twoday.net\/\" target=\"_blank\" rel=\"noopener noreferrer\">K\u00fcchenlatein<\/a>) on Low Budget Cooking, that when using an acid like citron juice or vinegar you precipitate casein instead of globuline and albumine of the whey like in real ricotta.<!--more--><\/p>\n<p>So I need whey! Having not enough time to get whey by making my own mozzarella like\u00a0 IMAfoodblog (though mozzarella making is now on my toDo-List) I buied a beaker of whey in the supermarket. And this time I was satisfied with my ricotta. Creamy with a very small hint of sour, very tasty!<\/p>\n<h1><span style=\"text-decoration: underline;\">Ricotta<\/span><\/h1>\n<p>yields 130g<\/p>\n<ul>\n<li>500g whey<\/li>\n<li>500g whole milk<\/li>\n<\/ul>\n<p>Warm milk and whey to 70\u00b0C. Wait 30 min untill the precipitated Proteins comes up to the sureface. Ladle the curds in a sieve linned with a cheese cloth and let drain for 1 to 2 hours.<\/p>\n<p>It should keep fresh up to 5 days in fridge, but my ricotta was used up directly, so I did not test this.<\/p>\n<p>&nbsp;<\/p>\n<div id=\"_mcePaste\" style=\"overflow: hidden; width: 1px; height: 1px;\">\n<ul>\n<li>500g Vollmilch (Biovollmilch von Rewe mit 3,8% Fett)<\/li>\n<\/ul>\n<p>Molke und Milch in einem Topf auf etwa 70\u00b0C erhitzen. 30 min stehen lassen, bis sich die ausgefallenen Proteine an der Oberfl\u00e4che abgesetzt haben. Diese in ein mit einem Tuch ausgeschlagenes Sieb sch\u00f6pfen und 1-2 Stunden abtropfen lassen.<\/p>\n<p>Soll im K\u00fchlschrank bis zu 5 Tagen halten &#8211; soweit ist es bei uns aber nicht gekommen, da der Ricotta direkt weiter verarbeitet wurde.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>To make my own Ricotta is one of the things I have for a long time on my toDo list. I read a lot about it in diffrent blogs and it sounds not to complicated. The only complicated thing was to choose a recipe, because there are so many diffrent varients:\u00a0 Claudia of Fool for [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20567,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[17],"tags":[],"class_list":["post-1178","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kase"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1178","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=1178"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1178\/revisions"}],"predecessor-version":[{"id":21510,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1178\/revisions\/21510"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20567"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=1178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=1178"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=1178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}