Comments on: How To Make Ricotta Cheese At Home https://italianfoodforever.com/2012/01/ricottacheese/ Those who eat well, eat Italian. Wed, 09 Aug 2023 19:26:35 +0000 hourly 1 By: Gina Bisaillon https://italianfoodforever.com/2012/01/ricottacheese/#comment-769927 Tue, 10 Jul 2018 12:07:50 +0000 http://staging.italianfoodforever.com/?p=50#comment-769927 Thank you for the choices. I make my own cultured  butter and always have too much buttermilk, so I will try Method No. 3 today. NB: to the person complaining about only cultured buttermilk available at the store, that’s the real deal!

]]> By: Deborah https://italianfoodforever.com/2012/01/ricottacheese/#comment-767434 Fri, 11 May 2018 22:55:30 +0000 http://staging.italianfoodforever.com/?p=50#comment-767434 In reply to Teresa.

I have never made ricotta salata so I am sorry but I can’t help.

]]> By: Teresa https://italianfoodforever.com/2012/01/ricottacheese/#comment-767427 Fri, 11 May 2018 17:37:28 +0000 http://staging.italianfoodforever.com/?p=50#comment-767427 Hello, Thank you for your article on Ricotta Cheese. I have been looking for a recipe for Ricotta Forte, which you mention here, however, you do not give the amount of salt to add to the ricotta. Would also like to have a detail on the exact method to make this cheese.

Much appreciate it and looking forward to your reply.

]]> By: Mairi Athanatos https://italianfoodforever.com/2012/01/ricottacheese/#comment-749268 Thu, 19 Oct 2017 07:23:18 +0000 http://staging.italianfoodforever.com/?p=50#comment-749268 Hi from Cyprus (Mediterranean ), read your post on ricotta with interest.
Here in Cyprus we have been making  Anari ,exactly the same as ricotta,with sheeps or goats milk, for literally millennia,either unsalted or the salted version,which can be dried and hardened, a grated and mixed  with dried mint onto any type of pasta, usually Cypriot spaghetti,which has been cooked in fresh chicken broth, the flavour is delectable.
  The sweet Anari, is used in all types of dessert stuffings, such as bourekia, fine small,pastries,half moon shaped stuffed with a mix of Anari, sugar cinnamon rosewater, fried, until it puffs a little 
then dusted with icing sugar, or as in most cases, drizzled with Cyprus fresh carob syrup, or with honey and walnuts, or the mix of sugar cinnamon rosewater version.
I have also made Ricotta, adding fresh herbs.
I found that if the curds did’nt seem to thicken , just add more lemon juice, it’s not an exact science, and all depends on quality and freshness of the milk used. I also added fresh cream to milk for added creaminess. 

]]> By: Tracey https://italianfoodforever.com/2012/01/ricottacheese/#comment-733682 Sat, 06 May 2017 13:44:20 +0000 http://staging.italianfoodforever.com/?p=50#comment-733682 I use baby muslins to strain with, they are so versatile and cheap.

]]> By: Anita https://italianfoodforever.com/2012/01/ricottacheese/#comment-670794 Wed, 09 Dec 2015 12:24:33 +0000 http://staging.italianfoodforever.com/?p=50#comment-670794 In reply to Anna @ the shady pine.

Hi, I love the recipes Deborah shares and can’t tell you enough how much I enjoy cooking for my friends and family.
In India Paneer is made in the same way. And I’ve rarely bought it, it’s so easy to make!

]]> By: Anna Engdahl https://italianfoodforever.com/2012/01/ricottacheese/#comment-108554 Mon, 01 Sep 2014 15:27:40 +0000 http://staging.italianfoodforever.com/?p=50#comment-108554 I use the whey in making bread and biscuits, and some other baked goods.

]]> By: Kathleen Conner https://italianfoodforever.com/2012/01/ricottacheese/#comment-29594 Wed, 28 May 2014 00:16:29 +0000 http://staging.italianfoodforever.com/?p=50#comment-29594 What an awesome article! Found it while trying to troubleshoot my first batch. Thanks very much for this.

]]>