Comments on: homemade ricotta cheese

By: Radish

Radish — Thu, 14 Apr 2011 17:08:26 +0000

Cucee – thanks – I’ve tried all of those as well. Just need to write up!

By: Cucee Sprouts

Cucee Sprouts — Thu, 14 Apr 2011 17:06:27 +0000

Have you tried other souring agents? I tried lemon juice, buttermilk, yogurt and vinegar. I posted photos of 3 of 4 on my blog in case you want to check them out

http://cuceesprouts.com/2011/04/homemade-farmers-cheese/

By: pantry basics – new category « Sassy Radish

pantry basics – new category « Sassy Radish — Tue, 05 Apr 2011 14:31:47 +0000

[...] called Pantry Basics – things I do in my kitchen to make me a better, more resourceful cook. From ricotta (new method coming soon) to homemade stock to crème fraiche – these basics, among many others [...]

By: pesto « Sassy Radish

pesto « Sassy Radish — Fri, 18 Feb 2011 12:34:44 +0000

[...] you now have an additional dish to whip up for yourself or when you have company. With a dollop of fresh ricotta, this humble meal can be, easily, turned into a [...]

By: quinoa with pine nuts and cumin-lime vinaigrette « Sassy Radish

quinoa with pine nuts and cumin-lime vinaigrette « Sassy Radish — Fri, 05 Nov 2010 16:52:55 +0000

[...] “health” food isn’t sexy, it doesn’t come with the same cache of chocolate, or caramel, or homemade ricotta. Quinoa is that ingredient you read about in fitness magazines (yawn) and it’s told in health [...]

By: Radish

Radish — Tue, 13 Apr 2010 21:43:19 +0000

Tralala – that’s very interesting. I never knew that. I’ve seen so many recipes for “ricotta” with this method. I’ll have to investigate this further. Thanks for the information – love learning stuff like that!

By: tralala

tralala — Tue, 13 Apr 2010 17:37:25 +0000

It looks really nice :) But I would like to point out that this cheese can not be called “ricotta”, it is rather a milk curd. The word ricotta means “cooked twice” because you use the milk to make cheese first (the first cooking) and then you reheat the leftover liquid to make ricotta. This is why the real ricotta contains a very small percentage of fat. In this case the addition of cream gives the curd a nice texture and taste, but it makes it even more different from real ricotta.

By: Rachel

Rachel — Wed, 02 Dec 2009 20:03:47 +0000

You’re photos are great. I recently made homemade ricotta and used it as a base for a simple bruschetta – if anyone’s interested, take a look on my blog.

By: Links du Fromage

Links du Fromage — Mon, 16 Nov 2009 16:57:32 +0000

[...] Homemade ricotta cheese at SassyRadish. [...]

By: Around the Internet Kitchen: Game Time! | Macheesmo

Around the Internet Kitchen: Game Time! | Macheesmo — Fri, 13 Nov 2009 11:02:53 +0000

[...] Homemade Ricotta – I really like this walkthrough on homemade ricotta but also check out the most adorable fluffy cat in the whole wide world (except Tipsy). Pushkin is the cutest. (@ Sassy Radish) [...]