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Tue, 11 Aug 1998 08:20:11 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Thanks to all who responded to my question about ricotta cheese. I
received several helpful replies about brands and substitutes. Apparently,
looking a large stores like Cub Foods is the best bet or just finding a
health food store that will order these brands for you.
Advice on brands and where to find them:
>I buy Stella and Frigo Ricotta ( from the Wisc area).
>I have been using Sargenta brand ricotta with no ill effects
- Calling dairy companies 800 numbers and asking what vinegar they use in
their ricotta cheese was suggested. Some brands have one size that is GF.
- Another suggestion was Land o' Lakes.
- Looking at large grocery store like Cub Foods or getting local stores to
special order GF brands was recommended.
Advice on substitutes included the following:
>There are recipes to make your own, but it is a lot of trouble. While an
>inadequate substitute GF cottage cheese works in some recipes - like
lasagne. >In others I have used yogurt cheese - which is easy to make.
One list member gave a recipe found in the NY Times with an adaptation.
>
>7 1/2 cups fresh whole milk
>1/2 cup heavy cream
>1 cup plain yogurt
>
>Line a mesh sieve with several layers of cheesecloth. Place in large,
>high bowl.
>
>combine milk, cream & yogurt in pot over high heat and bring to a boil.
>Reduce heat and simmer until milk begins to curdle, about 2 min.
>Our mixture into cheesecloth lined sieve and let drain until firm, about
>1 hr. Then refrigerate
>
>I suspect that you could probably omit the cream, but may have to
>substitue dry milk powder to "beef it up"
I hope these can help some of you. Thanks for all the responses.
Louise in Columbus
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