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Old 02-24-2015, 09:22 AM
Status: "Elect a clown? Expect a circus!" (set 4 days ago)
 
Location: By the sea, by the sea, by the beautiful sea
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This past Sunday there was a recipe for a Neapolitan Lemon-Ricotta cake calling for "strained ricotta".

I'm undecided whether to take that as simply being drained in a sieve lined with cheesecloth or forced through that sieve to improve the texture of the cheese.

Thoughts?
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Old 02-24-2015, 11:17 AM
 
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Just dump it in a cheese cloth and suspend it over a bowl. Or use your sieve to "hold" the cheesecloth containing the ricotta over a bowl. You can force it through a sieve if you want a silkier texture BUT it won't do anything to strain the liquid. You would still have to drain it.

When I make desserts with ricotta, after straining, I put it in my blender and blend it till very smooth.
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