sf > wrote in
:

> On Thu, 30 Sep 2010 11:08:53 -0700 (PDT), aem >
> wrote:
>
>> An article by the estimable Russ Parsons of the L.A. Times. Make
>> delicious ricotta in 45 minutes. Article links to a couple recipes
>> and contains many other suggestions for using it. Eventually he
>> admits the method is a shortcut and not totally authentic but asserts
>> it is totally delicious. It sounds to me like something to try
>> soon. -aem
>> http://www.latimes.com/features/food...-20100930,0,75
>> 06847.story
>
> Building on your article, here's another one from my files.
> http://www.gatehousegourmet.com/2010...icotta-cheese/
>


Ricotta has always been an easy thing to make. When we were doing our Blue
Cheese making course on Bruny Island, at the end of the day, the cheesemaker
got some of the leftover whey, threw it in a saucepan and heated it up, took
it off the heat placed it just on the floor of the cheese room, added some
vinegar, and 'Hey Presto'..... ricotta floating on top.



--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.