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441
Hah! I have tried many many blues but still think Stilton is best of the bunch. Sometimes I mix it with beetroot to fill dumplings. Most cheeses have health benefits but especially blues, which are lower in fat and more nutrient-dense.
Have heard only good things about Humboldt Fog but here I have access to similar rich, double cream French versions.
I’m glad you made an effort to try different cheeses and learn more about them.
I’m still eating (double) smoked ricotta brought back from Sicily and very much enjoying my own home-made (goat’s milk/Jersey cow’s milk) ricotta.
Do you combine goat’s milk and cow’s milk for your homemade ricotta or make them separately? I get a poor yield for goat’s milk ricotta. I’m not sure why. I mean the fresh version of ricotta, not the “real” ricotta made from leftover whey.
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443
Hi, good to see you around here (again).
Yes, that’s how I make “ricotta”. Yes, I have experimented with mixing different kinds of milk, and sometimes also adding single cream. The amounts of milk vary but usually between 1.5 litres to 2 litres, which yield a standard small ricotta basket.
I suggest you try again, checking every half hour or so to see how much curd is formed. If not much then try adding a bit more acidity (I just use a mild vinegar) and check again half an hour later.
I agree goat’s milk tends to have poorer yield and I even use full fat type. I have been using only Jersey cow’s milk lately and the yield is better. This milk is very high in fat and flavour.
I have 2 sets of ricotta baskets, 1 set is a little bigger. Cheese in photo below (Jersey cow’s milk) is in a bigger one and it’s full to the rim.
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444
I thought about @bmorecupcake’s question and decided to do a little experiment.
Non standard milk always cost nearly twice as much for less. For example, cow’s milk costs 80 cents per litre. Goat’s and Jersey cost 1.60 euros for 75cl. The latter comes in 50cl and 75cl cartons only.
Both were drained overnight in the fridge. Here it is completely drained and ready to eat. Initially, the cheese filled the basket all the way to the rim.
Just ate both ricotta together for lunch today. No ricotta money can buy in this country can taste this good. I encourage you all to make your own and you’ll never want to buy supermarket ricotta again.
I was wondering about this. It seems like it depends on the milk you can get; is that right? It MIGHT not be worth it if you can only get “standard” cow or goat milk? There are local Sonoma dairies that sell ricotta, and I’d be making it from the same milk they use.
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446
The better the milk, the nicer the cheese. Even if it’s just regular milk I would still make it for myself. Simply because I enjoy the process and the edible reward.
Why not eat your own and supermarket’s version side by side at the same time, this way you’ll find out which you prefer.
I am going to use organic full fat raw (goat’s) milk next time.
Okay. I wasn’t thinking what might be typical “supermarket ricotta”. The local dairies, mostly in Sonoma, also make the local cheese, including ricotta. Examples are Cowgirl Creamery and Bellweather farms.
Anyway, I did order some Jersey milk from my CSA with plans to try it.
Presunto
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448
I only hear good things about Cowgirl Creamery. Support them if you can, especially in these times.
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449
I had the Texel sheep’s milk cheese already a couple of times, a week previously then decided to buy half the wheel. It’s not a common cheese unless you live in Texel (an island in the Wadden Sea. Their most famous product there is lamb).
Presunto, do experiment with drain time on your ricotta. For ethereally creamy, I usually let it drain no longer than 5 minutes. Wonderful pasta dressing with a veg puree.
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452
Thanks. I do eat warm ricotta. Always make 2 at the same time. Eat 1 basket still warm shortly after and the second is for the next couple of days.
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453
New Italian cheese to me. Could find the producer but nothing on this particular cheese. I was hoping it would be at least stinky but it’s not at all. A bit disappointed. Only confirms the French make some of the world’s best stinky cheeses. Btw, it’s cow’s milk and mild.
Bamboozled. An amazingly creamy, complex, nutty goat & cow’s milk cheese from right here in PA.
Zirben Königin aka Queen of the Alps, with pine blossoms that lend a uniquely herbaceous note to this creamy, savory cow’s milk cheese. Really delish and unusual.
That Zirben Königin sounds really delicious. I have never seen it before.
We really loved the Zirben Geist(Stone Pine) that we had in the Tirol and the Mugo Pine Grappa in the Trentino-Alto Adige
I think that it may be a newly imported to the US.
From the Producers Website Looks like it just won an Award in 2023, makes me think it may be a pretty new Product.
They must have really good connections to small producers. They also introduced us to Ardrahan, which I believe is no longer available / being produced due to a family dispute
