Comments on: Ricotta, The Non-Cheese All Italians Love http://www.italyinsf.com/2009/04/29/ricotta-the-pan-italian-almost-cheese/ Nourish Your Inner Italian Sat, 07 Jan 2012 11:12:32 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Vanessa http://www.italyinsf.com/2009/04/29/ricotta-the-pan-italian-almost-cheese/comment-page-1/#comment-2809 Vanessa Mon, 11 May 2009 03:37:58 +0000 http://www.italyinsf.com/?p=813#comment-2809 Hi Mike, so, the first ricotta is a picture from a <em>caseificio</em> in Italy (if you click on the picture you can follow the link), it is a in the basket mold. The second one is the one <a href="http://briciole.typepad.com/blog/2009/01/ricotta-fatta-in-casa.html" rel="nofollow">Simona at Briciole made</a>- she's the pro, and I think she presses it. I believe in <a href="http://cookingwithrosetta.com/" rel="nofollow">Rosetta's class</a> you use the basket mold, bt I ma not a pro ricotta maker. When I did it, I just let it drain in the cheese cloth and then placed in a tupperware. I know, not a real cheese maker! Hi Mike,
so, the first ricotta is a picture from a caseificio in Italy (if you click on the picture you can follow the link), it is a in the basket mold. The second one is the one Simona at Briciole made- she’s the pro, and I think she presses it. I believe in Rosetta’s class you use the basket mold, bt I ma not a pro ricotta maker. When I did it, I just let it drain in the cheese cloth and then placed in a tupperware. I know, not a real cheese maker!

]]> By: mike http://www.italyinsf.com/2009/04/29/ricotta-the-pan-italian-almost-cheese/comment-page-1/#comment-2806 mike Mon, 11 May 2009 02:59:04 +0000 http://www.italyinsf.com/?p=813#comment-2806 Lovely looking ricotta! We've been making it recently as a byproduct of making other cheeses. It has been good, but we haven't gotten it quite "right", yet. Do you press yours? I recognize the ricotta basket-mold shape in the first picture, but the second picture looks like a press mold. Lovely looking ricotta! We’ve been making it recently as a byproduct of making other cheeses. It has been good, but we haven’t gotten it quite “right”, yet.

Do you press yours? I recognize the ricotta basket-mold shape in the first picture, but the second picture looks like a press mold.

]]> By: Gabi http://www.italyinsf.com/2009/04/29/ricotta-the-pan-italian-almost-cheese/comment-page-1/#comment-2471 Gabi Fri, 01 May 2009 18:58:26 +0000 http://www.italyinsf.com/?p=813#comment-2471 I think ricotta originated in Great Britain (or Scotland). Listen to this nursery rhyme: Little Miss Muffet Sat on a tuffet, Eating her curds and whey; Can it be translated "eating her ricotta cheese?" Hehe - Gabi @ mamaliga I think ricotta originated in Great Britain (or Scotland). Listen to this nursery rhyme:

Little Miss Muffet
Sat on a tuffet,
Eating her curds and whey;

Can it be translated “eating her ricotta cheese?”

Hehe –

Gabi @ mamaliga

]]> By: gastroanthropologist http://www.italyinsf.com/2009/04/29/ricotta-the-pan-italian-almost-cheese/comment-page-1/#comment-2458 gastroanthropologist Fri, 01 May 2009 09:24:07 +0000 http://www.italyinsf.com/?p=813#comment-2458 I put a spoonful of full-fat ricotta in so many of the Italian dishes I make. It's my secret ingredient! I put a spoonful of full-fat ricotta in so many of the Italian dishes I make. It’s my secret ingredient!

]]> By: Simona http://www.italyinsf.com/2009/04/29/ricotta-the-pan-italian-almost-cheese/comment-page-1/#comment-2418 Simona Thu, 30 Apr 2009 02:53:04 +0000 http://www.italyinsf.com/?p=813#comment-2418 Viva la ricotta! What can I say? I just love it. Viva la ricotta! What can I say? I just love it.

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