Indian Households like ours have fancy food made easily every single day, but when it comes to a recipe from any cook book, demanding for fancy ingredients, it either gives a big blow to my wallet, or all together to the idea of trying that “difficult recipe”(This sounds like sour grapes).
Not anymore as I realise there is no reason I should be worried about a receding money pack in my wallet to try out the fanciest of recipes, and nothing is as difficult as it sounds. These fancy names, like Cream cheese, Ricotta, Aioli…comes across as strange and alien to any of us, as they don’t form a part of our culture in terms of food…But that’s true for the other part of the world, if I tell my British friend to make Khoya for a sweet she will faint at the mention of the process, and it is readily available off the shelves in London at much less a cost she would otherwise invest in terms of time and pounds in her space, if she attempts to make it..
For me, if I think in iffy, most used ingredients in my kind of cooking are Cream Cheese and Ricotta,
And I wish to share my experience on making both of these, Ricotta in the present post and cream cheese in coming posts. If you are the kind of households who saw paneer been made at home, believe me it’s just as easy, and almost similar process.
Milk, Curd, Muslin cloth and some patience is all you need…and you will soon be flaunting salads and dishes with Ricotta without guilt of being a spendthrift…and your culinary skills speaking aloud…
I usually use High fat content milk for the process, which yields the best taste and creaminess in the ricotta, and use of curd helps retain the flavour and creaminess, but lemon juice can be used instead, in absence of curd, as idea is not to make it a project whilst getting the results out of what is available. Also in case what you usually get is toned milk, add some store bought cream to it to get the fat content in place.