candee62
07-24-2009, 02:56 PM
http://simplyrecipes.com/photos/homemade-ricotta-david.jpg (http://simplyrecipes.com/recipes/homemade_ricotta_cheese/) Please welcome author, pastry chef, and delightful raconteur David Lebovitz (http://simplyrecipes.com/contributor/david) of DavidLebovitz.com (http://www.davidlebovitz.com) who shares with us his way of making homemade ricotta cheese. If you haven't yet picked up David's latest book The Sweet Life in Paris (http://www.amazon.com/exec/obidos/asin/0767928881/davidleboviswebs) you're missing out! ~Elise
With so many fabulous cheeses made in France (where I live) I guess there's not the need to import more from elsewhere. But for those of us that occasionally make recipes calling for a large amount of ricotta, there aren't any 2-pound tubs available, just tiny plastic containers in the supermarket. You can find very good ricotta by taking a trip to an Italian épicerie, although if you need a large quantity, you'll quickly find yourself headed for the maison des pauvres. (The Poor House.)
Making ricotta really is easy and for the price of a quart or two of milk, you can have a lovely mound of freshly-made, still-warm ricotta with very little effort. Homemade ricotta makes a wonderful base for Italian cheesecakes, ravioli fillings, and lasagna. I like to serve a spoonful of this with sliced fresh fruit; peaches, nectarines, or berries are lovely, along with a drizzle of honey. It also make a nice accompaniment to a stewed apricot compote, fresh or ripe figs, or poached dried fruits in the winter.
Continue reading "Homemade Ricotta Cheese" » (http://simplyrecipes.com/recipes/homemade_ricotta_cheese/)
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http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=yIl2AUoC8zA (http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=R4aioM5Rq8M:O9pGTEWYOYE:yIl2AUoC8z A) http://feeds.feedburner.com/~ff/elise/simplyrecipes?i=R4aioM5Rq8M:O9pGTEWYOYE:gIN9vFwOqv Q (http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=R4aioM5Rq8M:O9pGTEWYOYE:gIN9vFwOqv Q) http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=7Q72WNTAKBA (http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=R4aioM5Rq8M:O9pGTEWYOYE:7Q72WNTAKB A) http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=I9og5sOYxJI (http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=R4aioM5Rq8M:O9pGTEWYOYE:I9og5sOYxJ I)
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Source (http://feedproxy.google.com/~r/elise/simplyrecipes/~3/R4aioM5Rq8M/)
With so many fabulous cheeses made in France (where I live) I guess there's not the need to import more from elsewhere. But for those of us that occasionally make recipes calling for a large amount of ricotta, there aren't any 2-pound tubs available, just tiny plastic containers in the supermarket. You can find very good ricotta by taking a trip to an Italian épicerie, although if you need a large quantity, you'll quickly find yourself headed for the maison des pauvres. (The Poor House.)
Making ricotta really is easy and for the price of a quart or two of milk, you can have a lovely mound of freshly-made, still-warm ricotta with very little effort. Homemade ricotta makes a wonderful base for Italian cheesecakes, ravioli fillings, and lasagna. I like to serve a spoonful of this with sliced fresh fruit; peaches, nectarines, or berries are lovely, along with a drizzle of honey. It also make a nice accompaniment to a stewed apricot compote, fresh or ripe figs, or poached dried fruits in the winter.
Continue reading "Homemade Ricotta Cheese" » (http://simplyrecipes.com/recipes/homemade_ricotta_cheese/)
http://feedads.g.doubleclick.net/~a/rLChvmAOlgFEeD7K1HHDV3_I81Y/0/di (http://feedads.g.doubleclick.net/~a/rLChvmAOlgFEeD7K1HHDV3_I81Y/0/da)
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http://feeds.feedburner.com/~r/elise/simplyrecipes/~4/R4aioM5Rq8M
Source (http://feedproxy.google.com/~r/elise/simplyrecipes/~3/R4aioM5Rq8M/)