We blended coconut milk with fresh ricotta and seasoned it with 0.5% salt. Once it was a smooth puree we loaded it into the centrifuge and let it spin for 40 minutes. The results were a dense coconut fat, coconut whey and a rich coconut ricotta. What we have found extremely exciting about using the centrifuge is the various textures that emerge after spinning. The coconut whey will be incredible for making our 10 minute grits served with our strawberry Bolognese while the coconut fat will be great for cooking everything from cabbage leaves to fish. The ricotta will work in both simple and complex preparations from cheesecake to a filling for ravioli.
