Comments on: Homemade Ricotta and From-Scratch Bread, all in a day’s (or hour’s) work http://www.perfectflavor.com/2010/02/28/homemade-ricotta-and-from-scratch-bread-all-in-a-days-or-hours-work/ Local Artisanal Food with Two Scoops of Ice Cream Wed, 11 Aug 2010 13:19:50 -0700 http://wordpress.org/?v=2.8.6 hourly 1 By: Sarina http://www.perfectflavor.com/2010/02/28/homemade-ricotta-and-from-scratch-bread-all-in-a-days-or-hours-work/comment-page-1/#comment-417 Sarina Sun, 11 Jul 2010 23:28:42 +0000 http://www.perfectflavor.com/?p=178#comment-417 Hi Lynsie - Your post about cheese has inspired a weekend of amazing food in our household! I have a cooking blog and I posted all about it here: http://cookingwithsarina.blogspot.com/2010/07/2-days-of-food-life-why-eat-out.html Thank you so much for blogging about making cheese! I am looking forward to when you are back in business. We just moved to C'ville so we haven't had a chance to try Perfect Flavor. Blessings to you and your family, Sarina Hi Lynsie – Your post about cheese has inspired a weekend of amazing food in our household! I have a cooking blog and I posted all about it here:
http://cookingwithsarina.blogspot.com/2010/07/2-days-of-food-life-why-eat-out.html
Thank you so much for blogging about making cheese! I am looking forward to when you are back in business. We just moved to C’ville so we haven’t had a chance to try Perfect Flavor.
Blessings to you and your family,
Sarina

]]> By: lynsie http://www.perfectflavor.com/2010/02/28/homemade-ricotta-and-from-scratch-bread-all-in-a-days-or-hours-work/comment-page-1/#comment-351 lynsie Tue, 13 Apr 2010 13:16:20 +0000 http://www.perfectflavor.com/?p=178#comment-351 Hello Elena! I'm so glad to hear you tried making Ricotta at home. I have had the experience that you're describing-and I do agree that while not Ricotta, the end result is still quite tasty! My hunch is that the type of milk you used is responsible for your "melty" results. (Ricotta should not melt, but rather soften when heated.) The rubbery quality is usually a sign of either the milk used (over-pasteurized milk) or too much vinegar used. Please let me know what milk you used, as now I am very curious. If you can remember the brand, the type (whole, 2%, skim, etc) that will help tremendously. While Ricotta should be the easiest to make using store-bought milk, raw milk or at the very least, locally produced (and gently pasteurized) milk are the best choices. Check back in and let me know how I can help further! As soon as I know what milk you're using I can point you in, hopefully, a better direction. Hello Elena! I’m so glad to hear you tried making Ricotta at home. I have had the experience that you’re describing-and I do agree that while not Ricotta, the end result is still quite tasty! My hunch is that the type of milk you used is responsible for your “melty” results. (Ricotta should not melt, but rather soften when heated.) The rubbery quality is usually a sign of either the milk used (over-pasteurized milk) or too much vinegar used. Please let me know what milk you used, as now I am very curious. If you can remember the brand, the type (whole, 2%, skim, etc) that will help tremendously.

While Ricotta should be the easiest to make using store-bought milk, raw milk or at the very least, locally produced (and gently pasteurized) milk are the best choices.

Check back in and let me know how I can help further! As soon as I know what milk you’re using I can point you in, hopefully, a better direction.

]]> By: Elena Hilf http://www.perfectflavor.com/2010/02/28/homemade-ricotta-and-from-scratch-bread-all-in-a-days-or-hours-work/comment-page-1/#comment-350 Elena Hilf Mon, 12 Apr 2010 14:33:25 +0000 http://www.perfectflavor.com/?p=178#comment-350 I made the ricotta this morning! I am afraid I did something wrong, though. The texture is more like melted fresh mozzarella. Tasty, for sure (and a little squeaky when you chew), but not ricotta! Hmmm. I made the ricotta this morning! I am afraid I did something wrong, though. The texture is more like melted fresh mozzarella. Tasty, for sure (and a little squeaky when you chew), but not ricotta! Hmmm.

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