(cooking)

[elainegrey]

So i have some no-fat ricotta that i no longer need for the original reason. I figured maybe i could make something a little sweet and maybe it could satisfy my sweet tooth -- and it seemed like a good use for my dehydrated mulberries. I found some spice bush berries from 2024 in my pantry, preserved in sugar, and thought that might be a lovely combination. So: ground the mulberries, ground about a teaspoon of spicebush berries, and tossed the sugar from the jar in. Then spooned ... maybe half the small container into the bowl. I mixed, tasted, and ... brain churned, tastebuds argued, and... ah. It wasn't sugar, it was salt the spicebush berries were preserved in.

Oh my. So i mixed the rest of the ricotta in -- still really very salty -- and i read the internet. Apparently there is a drained, salted, and "aged" cheese called ricotta salata. So, i have put it in a filter bag and the tofu press and maybe it will be nice in salads?

Comments

[sonia]

Poor tastebuds! I hope the ricotta salata turns out!

[omens]

Honestly kinda intrigued...! I hope it turns out!