Bought a 3 pound / 1.35 kilogram plastic container of New Jersey USA made Biazzo brand Whole Milk Ricotta Cheese (http://www.biazzo.com/) from SamsClub wholesale store here in Houston Texas for USD5.73.
Container labelling says:
- Ingredients are Pasteurized whole milk, whey, vinegar, & salt.
- Best if used within 3 days of unsealing.
- Stamp on bottom that best by August 14, 2009, 3.5 months from today.
Under lid there was a safety sheet of transparent plastic, with very little air between it and the cheese, presumably once open to air, cheese starts to degrade.
When "stirred" with spoon it has, when frigerator cold, the consistency of soft ice cream. Light scent and flavour, tastes great on crackers.
My wife used 1/4 of it in a lasagna tonight, any one have good ideas how to use up the remaining 3/4? If not I will freeze as post #9 here (http://www.discusscooking.com/forums/f22/can-i-freeze-ricotta-16731.html) says OK to do so.
Last picture . . .
Ricotta is great in clumps on Pizza or layered in your lasagna.
Craig
Thanks Craig, sadly it's almost gone as I made Manicotti (OK somewhat similar to Lasagna that my wife made).
That really looks deliciously creamy. I see canolis in my future ... yummmm