this post was submitted on 13 Nov 2023
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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