this post was submitted on 13 Nov 2023
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I discovered yesterday that they no longer sell 16 ounce containers of ricotta cheese. They're all now 15oz or 30oz. So if you have a recipe that needs four cups of cheese you have to either adjust the rest of the recipe down or deal with having a 1/4 cup less cheese than you really need.
Fuck capitalism.
This is literally "buying gems" in free to play games never amounting to the cost of a typical item, slightly under or over.
You could buy 240 containers of ricotta cheese and 60 cups of cheese that way you'll have the exact amount you need.
This is the Hebrew National 7 hot dog to 8 hot dog bun pack solution.
That's a lot of lasagna...
No, that's a prospective hustle that pays for your habit.
I mean, the Garfield movie did just come out so there’s gonna be demand.
Plus it’s a good holiday meal you can keep in the freezer and reheat when you have company.
They're doing the same thing with sauces and broths. Assholes.
I’m an old and remember when smoked sausages were a pound. Then 14oz. Now 12oz.
You can always just have more or less cheese in the recipe. Or use the leftover cheese for something else later.
I'm not defending capitalism here, just defending cheese.
I see those words but I don‘t understand any of them
Steve Martin understood this.
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The good old hot dog dilemma.
sexy.
Wouldn't using that pre shredded stuff not be good for recipes though because of the added anti-clumpimg agents though?
Ricotta isn’t a block cheese that you can buy pre-shredded like cheddar. It’s a pretty wet cheese and is usually sold in tubs in your basic markets, kind of like cottage cheese.
Lmao oh yeah hahah now I remember it XD
I've made obscene amounts of home make macaroni and cheese over the last 20+ years and haven't had a problem with it. I know it's a funny place some people get passionate about, but the "anti-clumping agents" are typically some form of vegetable starch or fiber. If I'm making a cheese sauce I'm already using flour to help thicken and stabilize it anyway, so I don't think the trace amounts really matter.
I've made obscene amounts of frozen Mac and cheese and that's it. Thank you!
It matters more, in my opinion, for stuff like pizza because there isn't already flour. The melting is noticeably different between shredded mozz and a block of low-moisture you cut or shredded yourself. But for cheese sauces and stuff I agree there isn't really a difference
Fluid ounces or ounces?
Fluid ounces
Make your own with whole milk and vinegar/lemon juice.
Edit: downvotes from scaredycats who think cheese grows on trees
that makes buttermilk
No, it makes acid-set cheese, of which ricotta is a type. Buttermilk is the liquid leftover after you make butter.
That’s basically the process for making paneer, plus draining and pressing.
Queso fresco, too. It's all the same cheese, just different levels of moisture!
You can sorta make cheese with just acid but yeah rennet or a rennet replacement is the way to go