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.

[–] asteriskeverything@lemmy.world 5 points 10 months ago (5 children)

Wouldn't using that pre shredded stuff not be good for recipes though because of the added anti-clumpimg agents though?

[–] Duranie@midwest.social 5 points 10 months ago (2 children)

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.

[–] Legge@lemmy.world 2 points 10 months ago

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

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