tag:blogger.com,1999:blog-5196535707884146552.post7648069508959841847..comments2013-01-20T07:01:22.683-08:00Comments on Gomboblog: Homemade RicottaGombojav Tribehttp://www.blogger.com/profile/03351284199061330040noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5196535707884146552.post-78841158876502502862011-10-05T10:09:55.055-07:002011-10-05T10:09:55.055-07:00Daja, it was REALLY good cheese. Tasted just like...Daja, it was REALLY good cheese. Tasted just like ricotta! ;) I loved the hint of lemon in it, too. I did cover it, sort of, while it drained. I pulled the cheesecloth all the way over it, and after it had drained for a while (about an hour), I put a plate on top and stacked some bowls on top of the plate, to press all the liquid out. So, I ended up with some pretty firm ricotta, which worked great for my lasagna. I was able to crumble it in the layers of lasagna. <br /><br />I am DEFINITELY making this again. The crew is asking for more already!! :)Karen Joyhttps://www.blogger.com/profile/02850358574732662426noreply@blogger.comtag:blogger.com,1999:blog-5196535707884146552.post-56723235917800220052011-10-04T18:16:09.610-07:002011-10-04T18:16:09.610-07:00Yes, bring it to a FULL boil. Do not cover it or ...Yes, bring it to a FULL boil. Do not cover it or stir it. And when straining it I did not cover it either.<br /><br />The whey can be used for many things. I used mine to make bread (just regular french and sandwich bread) and as the milk substitute in things like pancakes.Gombojav Tribehttps://www.blogger.com/profile/03351284199061330040noreply@blogger.comtag:blogger.com,1999:blog-5196535707884146552.post-35554162199264343152011-10-04T14:51:23.813-07:002011-10-04T14:51:23.813-07:00I finally made this! Or, I should say, I am final...I finally made this! Or, I should say, I am finally making it, as it is draining in the cheesecloth-lined colander right now. <br /><br />I realize you just had a baby (many happy congratulations!), so I don't know if/when you will get this notice.... but I have a few questions. Did you cover the milk mixture as it was heating? Did you bring it to a full, rolling boil, or just barely a simmer? Did you cover it while it was sitting for 15 min? Did you save the whey, and if so, what did you do with it?<br /><br />I am using older raw milk. Not spoiled, but it tastes a little funky after a week, and I had a bunch of extra. So, I made a double batch. One jar I used was full-on half & half (it was half cream), and the other jar was whole milk... so I didn't use any extra heavy cream. I did cover it the whole time, and I let it come to a rolling boil... thinking maybe I shouldn't have let it boil that much. And now, I have probably 7 cups of sour, briney whey that I can't bear to dump down the sink, but I'm unsure what else to do with it. :)Karen Joyhttps://www.blogger.com/profile/02850358574732662426noreply@blogger.comtag:blogger.com,1999:blog-5196535707884146552.post-69761900492880640082011-08-25T11:57:08.272-07:002011-08-25T11:57:08.272-07:00Can't wait to try it! Thanks!Can't wait to try it! Thanks!My name is Bonnie,https://www.blogger.com/profile/00906025653179515949noreply@blogger.com