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How can I get myself to stick to this Dukan Diet?

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First off, How can I get myself to stick to this Dukan Diet? Thanks in advance for any response. Second question.. I recently started making yogurt at home, and I love it. I've also recently discovered that I like ricotta (much better tasting to me than cottage cheese) and that ricotta can be made at home also. Does anyone have some advice here?.

Http://www.gourmet.com/food/testkitc..._fresh_ricotta..

Comments (8)

Good question... I dunno what is the answer to your question. I'll do some investigation and get back to you if I discover an anything. You should email the people at Dukan Diet as they probably can answer it..

Comment #1

I make my own often and love it!! It's so easy to do and it's alot of fun to do with my 6 year old daughter! It tastes better than store bought too!!..

Comment #2

One question, Christina - the video specified whole milk and heavy cream - can you make it low fat or fat-free?..

Comment #3

LOL! I didn't even watch the video! I use ff milk and buttermilk to make mine and it works like a charm! I have the recipe on my board somewhere. It's not even really a recipe, just how to do it...

Comment #4

Thanks Christina - I'll get it off your board - it's in my bookmarks!..

Comment #5

I couldn't find Christina's recipe but here is one I got from a Search. I am going to try this one as soon as I get some Buttermilk. I will start out by making 1/2 of this recipe and see how it turns out..

Sounds Good..

This is the way the Carraba Brothers make ricottaexcept that they use whole milk. The whole milk is delicious and rich, but the fat free version is great too and guilt free. This is wonderful in savory dishes like lasagna and in sweets like cannoli..

By Chef Kate.

4 hours | 20 min prep.

1 pound.

1 gallon skim milk.

1 quart fat-free buttermilk.

Combine the milk and buttermilk in a heavy pot over low heat. Place a thermometer in the liquid, without allowing it to touch the bottom of the pan, and continue to heat until the liquid reaches 175..

While the liquid is heating, rinse some cheesecloth and use it to line a strainer or small colander placed in a bowl, or line it with paper towels and it will work as well..

When the ricotta forms on the surface of the milk (be patientit may take a while), remove it with a slotted spoon or skimmer and place it in the lined strainer..

Let the ricotta drain in the cheesecloth for 1 hour. Then place the lined strainer in a bowl and place in the refrigerator to let drain for a few more hours..

Store in an airtight container. Ricotta is best when used in a few days..

One of the tips I saw stated NOT to use an aluminum pot but use stainless or glass...

Comment #6

Hi Bev:.

I just printed out the recipe on CG's board and it is exactly the same recipe word for word. I think that Chef Kate copied CG!.

Annie..

Comment #7

LOL!! The recipe I use I found online but it was using whole milk just like the one she talks about. The only thing to change was the whole milk to fat free. It definetly wasn't my idea to mix the two to get ricotta but it works wonderfully! I don't even use the thermometer anymore, it just floats to the top of the pot and you strain it off. I also found that I like it better if a small ammount of liquid is left in it or it gets pretty dry...

Comment #8

Wow that is so cool. I have made fresh cheese before (learned it from my mother in-law) I never knew you could do it with ricotta as well...

Comment #9


This question was taken from a support group/message board and re-posted here so others can learn from it.

 

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