tag:blogger.com,1999:blog-8733108019736423687.post397968368707560671..comments2023-10-06T07:01:38.155-04:00Comments on Babette Feasts: Fresh RicottaBabettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8733108019736423687.post-90875861359530016502008-06-05T14:28:00.000-04:002008-06-05T14:28:00.000-04:00Don--thanks for the link.. Maybe Cheese Maker is m...Don--thanks for the link.. Maybe Cheese Maker is my next career. I'm already a great cheese eater.<BR/><BR/>Mevrouw, love the sound of that ricotta torte. Might need to create that too...<BR/><BR/>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.<BR/><BR/>Thanks for comments, allBabettehttps://www.blogger.com/profile/17430440373620519598noreply@blogger.comtag:blogger.com,1999:blog-8733108019736423687.post-51503899104687304112008-06-04T21:54:00.000-04:002008-06-04T21:54:00.000-04:00I made ricotta and fresh mozzarella a couple of ti...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. <BR/>http://blog.russelnod.com/2008/03/04/cheesemaking-101-making-cheese-with-ricki-carroll/<BR/><BR/>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.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8733108019736423687.post-71742274666373776332008-06-03T10:57:00.000-04:002008-06-03T10:57:00.000-04:00I had an amazing crust-less ricotta torte with zuc...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!Marihttps://www.blogger.com/profile/10402875073498285992noreply@blogger.comtag:blogger.com,1999:blog-8733108019736423687.post-23813427991535789762008-06-02T14:36:00.000-04:002008-06-02T14:36:00.000-04:00I am a huge ricotta fan, and I actually learned ho...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.<BR/><BR/>I came home from the class saying, "I'm SO going to make fresh ricotta ALL the time!"<BR/><BR/>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!Anonymousnoreply@blogger.com