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re: carol land
They have locally made ricotta at Whole Foods sometimes, but I haven't seen it lately.
Yesterday there was a post about making ricotta on Mark Bittman's New York Times blog. Its right here: http://bitten.blogs.nytimes.com/2009/... . some-
re: gillsnthrills
True Ricotta is made with whey, not with drained curds. Ricotta is technically a byproduct of cheesemaking rather than a cheese. Bittman certainly made a cheese of some kind, but it's not really Ricotta.
But Ricotta is not hard to make if you're making something with the first curds anyway. Basically, if you set the whey out overnight and then heat it again, a new set of curds will form from the proetin in the whey. That is Ricotta.
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