Timeline for best way to preserve ricotta?
Current License: CC BY-SA 3.0
18 events
| when toggle format | what | by | license | comment | |
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| Nov 2, 2012 at 21:55 | history | tweeted | twitter.com/#!/StackCooking/status/264486021306126336 | ||
| Nov 2, 2012 at 18:27 | comment | added | nico | @gcb: actually ricotta has 10-30% fat! | |
| Nov 2, 2012 at 17:30 | comment | added | gcb | @nico remember ricotta is not technically cheese. when cheese is being made, there's separation by decantation/centrifugation(?) of the fat and the whey. the fat on the bottom goes to became cheese, the whey on the top goes to become ricotta. So there's not much fat in ricotta to rancid, i think. | |
| Nov 2, 2012 at 7:21 | comment | added | nico | @gcb: yeah, but fresh cheese turning yellow to me sounds like rancidification (e.g. by oxydation), not necessarily bacteria. Anyway I would not eat it either, was just curious if you knew for sure that it was toxic. | |
| Nov 2, 2012 at 4:49 | comment | added | Cascabel♦ | @gcb I'm not the one who asked about the quantities, but thanks for the clarification about the freezing. (I edited the price stuff out because it seemed obvious to me why one buys large quantities, and specifics of stores and local prices aren't relevant to most people, but apparently I should've left a hint in.) | |
| Nov 2, 2012 at 1:43 | vote | accept | gcb | ||
| Nov 2, 2012 at 1:41 | history | edited | gcb | CC BY-SA 3.0 |
refrigerator, not freezer
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| Nov 2, 2012 at 1:38 | comment | added | gcb | @Jefromi as I say, buying in the 1kg is cheaper at Costco than 400g at the other places, so even trhowing out half, i'm still financially better than buying smaller packs! and if i don't have to throw half away that time, i'm twice as better :) ...but yes, throwing away food saddens me. Also i'm not freezing. where i came from that word means what you call refrigerator... let me fix the question | |
| Nov 2, 2012 at 1:37 | comment | added | gcb | @nico i'm basing my theory that most fungus and bacteria dejects are toxic :) and i'm not taking risks. also, it smells bad | |
| Nov 1, 2012 at 8:51 | comment | added | nico | Why don't you just buy smaller amounts of ricotta? Also, do you really have evidence whatsoever that the "yellow stuff is toxic"? | |
| Nov 1, 2012 at 8:35 | answer | added | Stefan | timeline score: 2 | |
| Nov 1, 2012 at 3:21 | answer | added | Kristina Lopez | timeline score: 3 | |
| Nov 1, 2012 at 0:30 | answer | added | rumtscho♦ | timeline score: 3 | |
| Nov 1, 2012 at 0:02 | comment | added | Cascabel♦ | To be clear, it's developing a yellow layer on top while frozen? Are you constantly thawing it in order to get some out, then refreezing? | |
| Nov 1, 2012 at 0:02 | history | edited | rumtscho♦ | CC BY-SA 3.0 |
Foodnazi here. Ricotta *is* a cheese, so removing your PS and leaving the tags as-is :)
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| Nov 1, 2012 at 0:00 | history | edited | Cascabel♦ | CC BY-SA 3.0 |
deleted 191 characters in body
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| Oct 31, 2012 at 23:54 | review | First posts | |||
| Nov 1, 2012 at 7:50 | |||||
| Oct 31, 2012 at 23:36 | history | asked | gcb | CC BY-SA 3.0 |