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wryter2000 (1000+ posts) Send PM | Profile | Ignore | Thu Apr-02-09 12:18 PM Original message |
Cooks Illustrated method for making ricotta |
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Lucinda (1000+ posts) Send PM | Profile | Ignore | Thu Apr-02-09 12:29 PM Response to Original message |
1. Ohhh cool! GOOD timing on this recipe. I am in "learn to make cheese" mode |
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wryter2000 (1000+ posts) Send PM | Profile | Ignore | Thu Apr-02-09 01:29 PM Response to Reply #1 |
2. It'll come out in the magazine in a few months |
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Lucinda (1000+ posts) Send PM | Profile | Ignore | Thu Apr-02-09 02:04 PM Response to Reply #2 |
3. We have to drive to the next town for it, but I'd like to try making several goat cheeses |
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wryter2000 (1000+ posts) Send PM | Profile | Ignore | Thu Apr-02-09 02:33 PM Response to Reply #3 |
4. Ha! I'll bet you're right |
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Lucinda (1000+ posts) Send PM | Profile | Ignore | Thu Apr-02-09 03:28 PM Response to Reply #4 |
5. Yup. I had a nice saltiness in my failed mozarella yesterday. Salty is good. :) |
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hippywife (1000+ posts) Send PM | Profile | Ignore | Thu Apr-02-09 07:37 PM Response to Reply #2 |
14. Do you have a source for |
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eleny (1000+ posts) Send PM | Profile | Ignore | Thu Apr-02-09 03:50 PM Response to Original message |
6. Did you start with 1 Tbs of lemon juice.... |
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wryter2000 (1000+ posts) Send PM | Profile | Ignore | Thu Apr-02-09 06:06 PM Response to Reply #6 |
9. I started with 2 Tbs because I knew my lemons |
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eleny (1000+ posts) Send PM | Profile | Ignore | Thu Apr-02-09 06:11 PM Response to Reply #9 |
11. Thanks for the tips |
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Vinca (1000+ posts) Send PM | Profile | Ignore | Thu Apr-02-09 04:52 PM Response to Original message |
7. I'm going to have to try this. I always end up with ricotta |
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eridani (1000+ posts) Send PM | Profile | Ignore | Thu Apr-02-09 05:56 PM Response to Reply #7 |
8. I'm told it freezes well |
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Vinca (1000+ posts) Send PM | Profile | Ignore | Fri Apr-03-09 05:59 AM Response to Reply #8 |
15. I had no idea you could freeze it, either. This is great! |
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wryter2000 (1000+ posts) Send PM | Profile | Ignore | Thu Apr-02-09 06:08 PM Response to Reply #7 |
10. What it makes |
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eleny (1000+ posts) Send PM | Profile | Ignore | Thu Apr-02-09 06:15 PM Response to Reply #10 |
12. That represents a big savings |
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wryter2000 (1000+ posts) Send PM | Profile | Ignore | Thu Apr-02-09 06:52 PM Response to Reply #12 |
13. I thought the same thing |
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Vinca (1000+ posts) Send PM | Profile | Ignore | Fri Apr-03-09 01:26 PM Response to Original message |
16. I think I did something wrong. |
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eridani (1000+ posts) Send PM | Profile | Ignore | Fri Apr-03-09 05:41 PM Response to Reply #16 |
17. My guess is that the temperature was probably the problem |
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Vinca (1000+ posts) Send PM | Profile | Ignore | Sat Apr-04-09 01:23 PM Response to Reply #17 |
18. I'll try it again sometime next week. I also squeezed |
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troubleinwinter (1000+ posts) Send PM | Profile | Ignore | Sat Apr-04-09 03:23 PM Response to Reply #16 |
20. I have no knowledge of making it, but |
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Gormy Cuss (1000+ posts) Send PM | Profile | Ignore | Sat Apr-04-09 01:33 PM Response to Original message |
19. What did you do with the whey? n/t |
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pleah (1000+ posts) Send PM | Profile | Ignore | Sat Apr-04-09 04:24 PM Response to Original message |
21. Can you use fat free milk? |
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DU AdBot (1000+ posts) | Sat Apr 20th 2024, 12:20 AM Response to Original message |
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