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Ricotta

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Ricotta

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by Julie417 3 months ago

I have minimally pasteurized milk, but can only get ultra-pasteurized cream. Will this work? I've made it from the recipe I have twice - it worked the first time, failed the second. I don't know wh...

Ricotta Success

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by walker 5 months ago

I tried again using Ina Garten's recipe: https://www.foodnetwork.com/recipes/ina-garten/homemade-ricotta-recipe-1923290 So creamy and delicious, better than 99% of what's available store-bought u...

why didn't my ricotta set up?

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by sparkareno 3 years ago

I tried making ricotta tonight for the first time & it is a disaster. I used a quart of milk, 2 cups of cream (not ultra pasteurized), 1 tsp salt. I brought it to 190 and then added 3 tbs of lemon ...

Cannoli Filling: Mascarpone vs. Ricotta

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by knoxhound 14 years ago

Transplanted New Yorker wishes to make NYC-via Mulberry Street-(love it or leave it)-style Cannoli Filling. The question is what is (or is there) a ratio of ricotta to mascarpone cheese? And in ter...

DIY ricotta

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by Fritz 11 months ago

has anyone experimented with DIY ricotta enough to know if the there is a discernible result depending on the "acid" used? Or the combination of other ingredients? Milk, buttermilk, sheeps milk c...

Southern Italy lemon ricotta recipe?

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by LanaG 3 years ago

We spent some time in Puglia (Gallipoli) and for some reason I also think I tasted it in northern Italy but perhaps not. We are craving lemon ricott. It's like a light lemon cheesecake. We found it...

Freezing a ricotta/spinach filling?

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by MazDee 3 years ago

I made ricotta (excuse me, you might call it queso fresco!) to use in a lasagna, but that was cancelled, so I made a filling with the cheese, spinach and some parmesan and used it to fill eggplant...

Why is ricotta cheese so expensive now?

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by mushroomaffairs 1 year ago

I love ricotta cheese and sweet ricotta desserts, I used to buy big containers of ricotta cheese for $1.99 or 2/$4 whenever it was one sale. It's rarely on sale now and the price is about $7-9 per...

Ricotta

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by taras1949a 2 years ago

Does a finer cheese cloth or straining bag make for a creamier ricotta?

Cook's Country Ricotta Baked Chicken Apr/May 2017 issue

DebitNM
by DebitNM 2 years ago

This recipe was on Facebook, but before I could get the recipe; they locked it. Does anyone have the recipe and if so, can you please post it here. Thanks~

Troubleshooting Homemade Ricotta

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by foodandscience 5 years ago

The other day I was making the ultimate lasagna bolognese. Bolognese simmered for 6 hours, homemade pasta, besciamella etc. The only thing I didn't make by hand was the mozzarella. I also made m...

Failed Ricotta

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by kflei 3 years ago

I recently started making Greek yogurt, and used 1 gallon + 4 cups of leftover whey, + 1 gallon UHT 1% milk, + 1 cup white vinegar, and the juice of one lemon, attempting to make Ricotta. Epic fai...

On heating milk for ricotta making

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by lacoet 3 years ago

Hi, Does anybody use the MW to heat the milk to make ricotta cheese? I've been doing it this way because no matter how careful I am when I do it on the stove it always scorch the bottom of the po...

Ricotta cheese past date

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by munchkin1 3 years ago

I have some ricotta post-date that tastes fine but there is a wee bit of pink (mold?) on the edge of the container. Keep it or pitch it?

Ricotta in North- Central NJ

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by bropaul 3 years ago

Is there any decent ricotta out there? I'm looking for something other than the big industrial brands that you find in every supermarket. With all the Italian specialty stores, I was hoping that so...

ISO: Goat cheese ricotta

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by famke 3 years ago

Any suggestions where I could find goat cheese ricotta in downtown Toronto or North York? Thanks!

Is it safe?

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by josephine 3 years ago

ok, I hate to ask....but.... Left some stuffed shells out in the car in a cooler with just some ice in a zip lock over night. stuffed with ricotta, parm and moz cheese with an egg. it was not ho...

Cannoli filling recipes?

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by lipur 12 years ago

I have problem with the ricotta filling, anybody have a thick filling for cannoli.