Comments on Babette Feasts: Fresh Ricotta

Don--thanks for the link.. Maybe Cheese Maker is m...

2008-06-05T14:28:11.309-04:00

Don--thanks for the link.. Maybe Cheese Maker is my next career. I'm already a great cheese eater.

Mevrouw, love the sound of that ricotta torte. Might need to create that too...

Cheryl--I said the same, that I am SO going to make this all the time. We shall see. Although I have to say, next time I find a recipe that requires ricotta, I wouldn't hesitate to make the ricotta first and then turn to the recipe...Worth it.

Thanks for comments, all

I made ricotta and fresh mozzarella a couple of ti...

2008-06-04T21:54:00.000-04:00

I made ricotta and fresh mozzarella a couple of times after taking a cheesemaking class. I used citric acid and rennet to curdle the milk for the mozzarella; ricotta ("re-cooked") is made from the leftovers. The story on my blog is below and there's a link in it to Ricki Carroll's website (cheesemaking.com) which is a mail order source for all things cheese.
http://blog.russelnod.com/2008/03/04/cheesemaking-101-making-cheese-with-ricki-carroll/

Haven't made any in a while, but someone told me about SMOKED MOZZARELA they made and that is definitely on the list this summer.

I had an amazing crust-less ricotta torte with zuc...

2008-06-03T10:57:00.000-04:00

I had an amazing crust-less ricotta torte with zucchini flowers and baby zucchini at a restaurant on my birthday and it was so good. The ricotta was homemade, but I never considered how easy it might be. Thanks for sharing, I'm going to give this a try soon!

I am a huge ricotta fan, and I actually learned ho...

2008-06-02T14:36:00.000-04:00

I am a huge ricotta fan, and I actually learned how to make the fresh stuff at a cheese-making class in San Francisco last year. It really is embarrassingly easy.

I came home from the class saying, "I'm SO going to make fresh ricotta ALL the time!"

Haven't done it yet. And feeling just a little jealous, quite frankly, that within a day of reading that NYT article you already made the cheese. Well done!