My recipe for the filling is mainly ricotta and sugar. The filling comes
out too loose to pipe. I guess I can try to add some gelatin. Is there
something else I can do?

--
Kim, Merritt Island, Florida 32952

Kim wrote:

> My recipe for the filling is mainly ricotta and sugar. The filling comes
> out too loose to pipe. I guess I can try to add some gelatin. Is there
> something else I can do?
>

Put your ricotta in a fine strainer over a bowl and leave it in the fridge
for awhile to drain it. That's what I do when working with store bought
cheeses that are too runny. Usually I just make it myself so I can control
the moisture level, among other things.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Fri, 23 Apr 2004 00:55:55 GMT
Reg > wrote:

> Kim wrote:
>
> > My recipe for the filling is mainly ricotta and sugar. The filling
> > comes out too loose to pipe. I guess I can try to add some gelatin.
> > Is there something else I can do?
> >
>
> Put your ricotta in a fine strainer over a bowl and leave it in the
> fridge for awhile to drain it. That's what I do when working with
> store bought cheeses that are too runny. Usually I just make it myself


Or, you know, a cheese cloth.

Eric Jorgensen wrote:

>>Put your ricotta in a fine strainer over a bowl and leave it in the
>>fridge for awhile to drain it. That's what I do when working with
>>store bought cheeses that are too runny. Usually I just make it myself
>
>
>
> Or, you know, a cheese cloth.
>

More people possess strainers than cheese cloth, but yes.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:

> Kim wrote:
>
>> My recipe for the filling is mainly ricotta and sugar. The filling
>> comes out too loose to pipe. I guess I can try to add some gelatin.
>> Is there something else I can do?
>>
>
> Put your ricotta in a fine strainer over a bowl and leave it in the
> fridge
> for awhile to drain it. That's what I do when working with store bought
> cheeses that are too runny. Usually I just make it myself so I can
> control
> the moisture level, among other things.
>
Okay, so how do make your own ricotta?

--
Kim, Merritt Island, Florida 32952

Kim wrote:


> Okay, so how do make your own ricotta?
>

You can make this with whey, but I like to use whole milk because
it gives a better yield. Use milk that is not ultra pasteurized
if at all possible.

Heat a gallon of milk to just below boiling, about 195 F. Stir
in 1/4 C cider vinegar and take it off the heat. You'll see solid
curds form. Wait a minute or two and remove the curds with
slotted spoon to a strainer over a bowl.

The longer you let the cheese drain, the drier the cheese will be.
I like to let it drain for about a half hour, then mix in
a bit of heavy cream. Add salt to taste.

--
Reg email: RegForte (at) (that free MS email service) (dot) com