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 Posted By: lucasantoro 
Feb 23  # 11 of 21
me tooooooo!
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 Posted By: monamona 
Feb 23  # 12 of 21
I had always wanted to make my own Beef Stroganoff. I hope I am going to try one of these days. I want to substitute much of the ingredients. I want to make my sauce differently.
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 Posted By: SarePear 
Feb 23  # 13 of 21
When it comes to adding or subtracting from a recipe, my rule is always add more garlic! I swear I would put it on my cereal in the morning if I wouldnt get weird looks from my roommates!
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 Posted By: jfain 
Feb 23  # 14 of 21
Quote The Ironic Chef wrote:
I would really like to see your Homemade Ricotta recipe if you get the chance to post it.

It's so easy you won't believe it. Put one gallon of whole milk in a non reactive pot with one pint of buttermilk. Cook on medium low heat until the temperature gets to about 180 and then the curds will separate from the wey.

Put a colander over a large bowl and then line the colander with several layers of cheese cloth. Spoon the curds into the cheesecloth. Tie up the corners but don't press on it, then just hang the cheese for 15 minutes on a wooden spoon over the bowl to drain. Presto you are done cheese!
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 Posted By: The Ironic Chef 
Feb 23  # 15 of 21
That recipe sounds very much like the one and Indian friend gave me for Paneer. It's a type of Indian Cottage cheese.

5 cups of whole milk
2 teaspoons of vinegar, or the juice from half a lemon
I also add a pinch of salt.

Adding an acid to milk makes buttermilk. I was leary about trying the above recipe because I thought I'd end up making a yogurt. I did try it tonight and am pleased with the results so far.

In a sauce pan, bring the milk to a boil. Add the vinegar or juice. After the curds are formed, remove from heat and let cool for 10 minutes. Pour into a sieve lined with cheese cloth, pull the cheese cloth tight and knot. Allow to drain. After all the liquid has drained, shape into a rectangle and wrap in tin foil and refrigerate over night.
This cheese is used like a cream cheese. It sets up like a bean curd or a tofu. It can be cut and skewered for grilling or coating in a breading or battered and fried. It can also be used for making cheese cake. MMMMMMM, cheese cake.

Next experiment, the ricotta. I hope I don't end up on Cathy's flub page, lol. Thank you for the recipe. It looks very easy.