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can you make ricotta cheese using culture?

post #1 of 3
Thread Starter 

Many recipes is by adding vinegar and lemon to the milk, heat it etc etc, what about follow the recipe but instead of heating, lemon and vinegar, i just culture it, but milk and cream using back the exact porpotions in the recipe and then drain the whey out, does that qualify as ricotta?? Reason is because the cream is UHT, I can't find a single non UHT cream from where i am from and milk i can find raw ones from the country i am from. But since the recipe requires milk and cream and infact an article says when culturing, it works better with UHT, but when comes to making cheese from heating up and curdling, non UHT will be better, so does this still qualify as ricotta cheese?

post #2 of 3

Ricotta has a lot of family that we may not be aware off. In my own country, we have this pastry called "mattentaart". Main ingredient is "matten", a name originating from somewhere in Northern Europe, well before the Middle-Ages!

Matten is in fact the same recipe as ricotta, but is made from full fat raw milk straight from the farm and curdled with buttermilk.

 

Does this qualify as ricotta? I believe there's no Italian who will distinct matten from ricotta!

There is very little difference between matten and ricotta; both are made from... waste product; ricotta (which means cooked again) is basically made from the reheated whey of full fat milk that has been cooked for cheese-making. Matten are made with buttermilk, a waste product from making butter.

 

This mostly one-persons portioned delicacy is made with matten, almonds, eggs and sugar, cased in puff pastry. Mattentaart is on the list of Europe's geographically recognized products.

 

 

post #3 of 3
Thread Starter 

thanks chris belgium :-)

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