Alright, I keep trying to make ricotta (not just queso blano though we have been making that too) and keep getting a firm product that while delicious, is not fitting the creamy-use-it-for-sauces-and-fillings bill. Do any of you know if the fat content needs to be high in order to get a soft product? I'm using whole milk (mostly) but some recipes say add cream - others don't. Help! Please! I'll keep cruising the net to see if I can get an answer there but if you have input please give it :)
Yes, you do need a lot of fat for a soft product! We get a lot of cheese but it's firm because it is mostly protein and little fat. Sunday we'll try a "fat" batch.
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