Text 7334, 75 rader
Skriven 2013-12-01 04:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: reading 526
===================
 ML> As I don't know what Gandalf was, except some kind of mage,
 ML> I can't say; anyhow, my info is second-hand.
 NB> Mage, wizard... yeah, that sort of thing...  And I didn't expect you
 NB> to have any knowledge there, as your info IS second-hand.  :)

Old and sketchy second-hand, at that. If I'm not interested in
something, I'm not interested with a vengeance.

 ML> People are good at different things. You're good at what you
 ML> do, that makes you you. Some people are good at driving away
 ML> in a Rolls, and that makes them Bernie Madoff.
 NB> Yeah... there are times when I certainly am content to just be me...

Probably those times are more frequent than the other times.
There are moments when I am acutely aware of my shortcomings,
but mostly my life is pretty much the way I want it, the
stuff most people only read about. I've turned into a lucky
one, though in earlier days I might have tended to doubt that.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Riccota
 Categories: Italian, Cheese/eggs, ricotta
      Yield: 8 servings

      2 qt Milk                              1/4 c  Fresh lemon juice
      3 tb Distilled white vinegar OR               Salt (if desired)

  Pour the milk into a heavy stainless-steel or enameled saucepan and stir in
  the white vinegar or lemon juice.

  Set the pot over very low heat and bring the milk very slowly to a simmer
  (a reading of 200 degrees on a thermometer).  There will be fine beads
  around the edge of the milk, which will look foamy but will not appear to
  be boiling.

  Remove the pot from the heat and set it, covered, in a spot where it can
  remain undisturbed and where the temperature will remain fairly uniform at
  a reading between 80 and 100 degrees.  (An unheated oven, without a pilot
  light, is a good spot.)  Let the milk stand for about 6 hours, or until a
  solik curd floats above the liquid (the whey).  More or less time may be
  required, depending on the temperature of the environment and the
  characteristics of the milk.

  Line a fine sieve with doubled, dampened cheesecloth (or, better yet, two
  layers of very fine-mesh nylon curtain netting, dampened) and set it over a
  bowl.  Dip the curds and whey into the sieve and allow the whey to drain
  off until the ricotta is yogurtlike.  If you want firmer cheese, tie the
  corners of the cloth to form a bag and hang it up to drain further.  (In
  warm weather, the draining might well be completed in the refrigerator.)

  When the texture of the ricotta is to your liking, add a little salt (from
  1/4 to 1/2 t) if you wish.  Store the cheese, covered, in the refrigerator.
  It will be at its best after it has chilled for 24 hours, and will keep
  well for 4 or 5 days.

  Author's notes:  Unlike most other fresh cheeses-cottage and cream cheese,
  for example-the curd of this bland, light cheese is fromed from the direct
  addition of acid to the milk, not by fermentation.  For that reason the
  time required to make it is generally short.
   If you haven't used this Italian favorite before, try it in place of
  cottage cheese, as well as in Italian recipes for such dishes as lasagne
  and manicotti.  You'll find it is a bit creamier than most cottage cheeses,
  with a much finer curd.
   For a pleasant light milk dessert, sweeten ricotta slightly and top it
  with a sprinkling of grated chocolate or cinnamon.

  Source unknown

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