tag:blogger.com,1999:blog-5856183318248330085.post4348853309459431329..comments2023-12-19T23:18:30.239-05:00Comments on Reticulated Writer: Homemade cottage cheese ..... or notReticulahttp://www.blogger.com/profile/05577343017332273507noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5856183318248330085.post-11014892252271337942017-01-30T06:43:37.545-05:002017-01-30T06:43:37.545-05:00Definitely make the ricotta. That I've made a ...Definitely make the ricotta. That I've made a bunch of times, and it's apparently much easier to get the right finished product.<br />Reticulahttps://www.blogger.com/profile/05577343017332273507noreply@blogger.comtag:blogger.com,1999:blog-5856183318248330085.post-53140126843705037372017-01-30T00:29:38.366-05:002017-01-30T00:29:38.366-05:00lol! I've been wanting to try and make my own...lol! I've been wanting to try and make my own ricotta. This post is not encouraging me. ;-)Siddaleahhttps://www.blogger.com/profile/12374026627556447276noreply@blogger.comtag:blogger.com,1999:blog-5856183318248330085.post-37495229482112221612017-01-13T22:24:16.475-05:002017-01-13T22:24:16.475-05:00I probably should have done more research, but the...I probably should have done more research, but the blogger whose recipe I used apparently makes this recipe a lot. A friend did some research, and apparently I made clabber. I've used Clabber Girl baking powder, but I didn't realize clabber was what some people used for leavening before baking powder existed. I still haven't decided what to do with it, if anything. https://en.wikipedia.org/wiki/Clabber_(food)Reticulahttps://www.blogger.com/profile/05577343017332273507noreply@blogger.comtag:blogger.com,1999:blog-5856183318248330085.post-85969298587455650772017-01-13T13:50:01.152-05:002017-01-13T13:50:01.152-05:00Hehehe! It's been years since I worked for a d...Hehehe! It's been years since I worked for a dairy processing company that is still envied for its tasty, high quality cottage cheese...however I do not recall the milk being left sitting around at room temperature in order for it to be created! I believe every batch was seeded with bacterial culture (and maybe salt?) to get the magic happening. Then the whey was poured off and a dressing (of milk and I don't know what else) was added. The Widow Badasshttps://www.blogger.com/profile/08671005744535263644noreply@blogger.com