Presunto
(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
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According to online conversion, 1 quart (US/liquid) is almost 1 litre. I usually use 1.5 litres to make ricotta. The yield is more substantial than goat’s milk.
The whey has a bit of acidity in it so if you use it in something it’ll have some sour taste. You can also drink it.
To make traditional ricotta you’ll need to use whey which is from making cheese, yogurt or kefir.
Here are photos from my recent experiment last week posted on the cheese thread:
The cherries were marinated in Pedro Ximénez, a sweet wine.
Toasted some bread from a local bakery (a country loaf from Tartine Manufactory in SF), rubbed garlic and olive oil on it, topped with ricotta from the same bakery, cherry tomatoes, salt and pepper, and some more olive oil.
Cleaning out the fridge, and starting to get some produce out of the garden, led to a little of this and a little of that. Bread and salami. 2 cheeses from our adventure to a cheese store that resulted in 10 wedges brought home. Pears and mango. Cuke and tomato salad from the garden. And a wonderful raw beet and almond puree that I saw on these boards (but forget who I should credit). Crackers.
I tried it plain today for lunch, and really enjoyed it, and tommorow I’m going to try it with dried cherries and maybe pluot jam. Or maybe the last of my 2019 preserved figs. I’ll make room for 2020’s!
These ricotta pics are inspiring me. I bought some Whole milk basket ricotta from Bellwether farms and I may try making some with the whey from the yogurt and the basket from the Bellwethet farms ricotta.
I tried making Ike’s Vietnamese fish sauce wings from Portland’s Pok Pok, only with an air fryer instead of deep frying, and with potato starch rather than rice flour because I forgot that I didn’t have any rice flour. They were not as crispy as I would have liked, probably due to the air fryer, and the sauce probably could have used some more reducing, but they were still pretty tasty. Had them with beer and a light salad.
A minimalist-perfectionist’s dream camera. Very few buttons and dials. Incredible attention to detail. The moment it makes an emotional impact on potential buyers is the minimalist design and another moment of emotional impact is when they pick it up and play around with it. Feels very “premium” and is built like a tank. Such a stunner and she’s mine.
