Author Topic: Ricotta make after mystery Swiss disaster  (Read 1284 times)

Offline H-K-J

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Ricotta make after mystery Swiss disaster
« on: April 27, 2012, 06:56:05 PM »
I think I am figuring out bits and pieces of my Swiss make,
I went ahead and made ricotta got 2.3# (most of my Swiss was in there >:()
the wife said it's the best she has had and is making lasagne with it as I type ^-^
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Offline H-K-J

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Re: Ricotta make after mystery Swiss disaster
« Reply #1 on: April 28, 2012, 03:10:38 PM »
I have to admit I am not a lasagne fan, I always disliked the graininess of the store bought ricotta,
My wife really out did herself on this one, I even enjoyed it ;D Oh yah, I liked the ricotta to :)
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Offline DeejayDebi

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Re: Ricotta make after mystery Swiss disaster
« Reply #2 on: April 28, 2012, 03:19:43 PM »
A good ricotta is creamy not grainy and not so wet as some brands are. Glad you have come to find the joy of real ricotta! Tell you wife I am all over the lassagna!

Offline H-K-J

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Re: Ricotta make after mystery Swiss disaster
« Reply #3 on: April 28, 2012, 04:36:46 PM »
DJD, this ricotta looks kinduh dry in the pic, I assure you it is very creamy :)
And the wife and I were all over the lassagna ;D
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Offline Caseus

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Re: Ricotta make after mystery Swiss disaster
« Reply #4 on: April 28, 2012, 06:42:47 PM »
Whoa, that looks great!   I made stuffed shells with my first leftover whey Ricotta, but I didn't get anywhere near the yield you did.  I got 7 ounces from the whey left over from a two gallon make.  And mine was ultra creamy and smooth too, much better than the store bought Ricotta.  I figured I must have done it wrong.   :)


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Offline H-K-J

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Re: Ricotta make after mystery Swiss disaster
« Reply #5 on: April 28, 2012, 09:55:13 PM »
No you did it right  :)
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Offline DeejayDebi

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Re: Ricotta make after mystery Swiss disaster
« Reply #6 on: April 28, 2012, 10:30:38 PM »
HKJ - didn't mean to imply YOUR cheese was off it the store stuff that is off! Homemade is so creamy and dry and store stuff is wet and grainy unless you buy really good stuff.

Offline H-K-J

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Re: Ricotta make after mystery Swiss disaster
« Reply #7 on: April 29, 2012, 09:23:38 AM »
DJD you are absolutely right about the store cheese either so wet it sucks or grainy it tastes like it has gravel in it :P that is why I could never get into that crap from the store, this made all the difference, I think I even like lasagna now ^-^
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Offline DeejayDebi

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Re: Ricotta make after mystery Swiss disaster
« Reply #8 on: April 29, 2012, 09:15:07 PM »
Be still my heart! How could someone NOT like lassagna! <THUD>

I know exactly what your are saying. We have sevral Italian grocery store here that make there own fresh ricccota and you would swear it was yogurt or something it's so smooth and creamy and never needs draining. They even make it for WAY less than I can. I bought - yes bought a 3 pound jug the other day from Ferraro's in New Haven for $4. They make THE best riccotta in the state!

Offline dthelmers

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Re: Ricotta make after mystery Swiss disaster
« Reply #9 on: April 29, 2012, 10:03:43 PM »
Be still my heart! How could someone NOT like lassagna! <THUD>

I know exactly what your are saying. We have sevral Italian grocery store here that make there own fresh ricccota and you would swear it was yogurt or something it's so smooth and creamy and never needs draining. They even make it for WAY less than I can. I bought - yes bought a 3 pound jug the other day from Ferraro's in New Haven for $4. They make THE best riccotta in the state!
Ah, Ferraro's! One of the best reasons to live in driving distance of New Haven! So crowded on Saturdays that we go in pairs: one person with the cart to wait on line, the other to weave around thru the crowd and grab things to fill the cart!
Dave in CT


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Offline DeejayDebi

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Re: Ricotta make after mystery Swiss disaster
« Reply #10 on: April 29, 2012, 10:08:21 PM »
I normally only go on a week day (I work 9.5 hours days and I have every other Friday off) and it's still very busy but not to bad. I am only about an hour away but they have short hours. Checked one out in Hartford D&D's and was disappointed but there are several in the New Haven area I want to check out.

Offline Teethingbiscuit

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Re: Ricotta make after mystery Swiss disaster
« Reply #11 on: July 11, 2012, 08:35:32 PM »
Ricotta pancakes was my first ricotta use.  Kids and wife were tickled with the flavor and texture.
To cheese or not to cheese is the wrong question.  How about, "How to cheese, let me count the ways."