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Preview: Comments on Nourish Me: Ricotta

Comments on Nourish Me: Ricotta





Updated: 2014-09-29T15:13:48.594+09:30

 



Hi Kate, it's illegal to buy raw milk in Australia...

2007-06-11T13:27:00.000+09:30

Hi Kate, it's illegal to buy raw milk in Australia which is not surprising given the info you've just passed on!

There's a company in Tasmania called 'Elgar Farm' who make the best organic dairy produce and from what I know most of their milk is from Jersey cows.



I was reading a while back the benefits of raw mil...

2007-06-11T11:22:00.000+09:30

I was reading a while back the benefits of raw milk - jersey cows are as close to the original milk producing breed of cow and don't carry as many contaminants in their milk.
Fresians on the other hand, are preferred as a breed because they yield such an enormous amount of milk, but they naturally carry tuberculosis, which is why we have to suffer the homo/pasteurisation process.

Kate.



Yeah Christina! Lasagne - there's a good idea. Blo...

2007-06-11T09:40:00.000+09:30

Yeah Christina! Lasagne - there's a good idea. Bloody cold here today.



I just made this today--good stuff! I'll be using...

2007-06-11T09:27:00.000+09:30

I just made this today--good stuff! I'll be using it in lasagna later this week. Thanks for being the guinea pig for me.

Happy day!



Susan, I'll bet you miss it!Wendy, thanks. It's no...

2007-06-08T10:07:00.000+09:30

Susan, I'll bet you miss it!

Wendy, thanks. It's not authentic, but it is good.

Jo, it's a bit like macrobiotics, you know? I met a guy once who hadn't eaten a banana in 8 years. He looked hungry and frankly kinda, well, grey.

There's a lot of truth to these old healing systems, much that Western Medicine can learn. She's only young. I reckon we can gain insights, but that adopting a religious ferver along with it is to miss the point. It becomes much more about 'how good' you are than 'how well' you feel. I'm with you - there is far too much variety, fun to be had. Imagine life without the odd coffee?

I remember now, that book's been with you for a while, hasn't it?



Yess, well there will be no homemade ricotta made ...

2007-06-07T18:28:00.000+09:30

Yess, well there will be no homemade ricotta made by this little black duck. Loved reading about it though. Must mention the whacky book by the lovely Amadea Morningstar. I have it. Peek in from time to time and then run. Thing is the Auyrvedic "system" is so great and people speak about the effect of eating in that manner with religious fervour but there is just so much enjoyment around food and my question, does one really enjoy the actual consumption of such fare or is it just how it makes you feel? I am interested.



Wow. I'm hugely impressed and very excited about ...

2007-06-07T04:35:00.000+09:30

Wow. I'm hugely impressed and very excited about trying this out! Thanks.



You impress me, Lucy. I've never tried making rico...

2007-06-06T06:49:00.000+09:30

You impress me, Lucy. I've never tried making ricotta before. Growing up in New England, we had scores of Italian delis that sold the highest quality ricotta, and we miss that now. I appreciate your efforts!



Rosa, ewe's milk would be wonderful. Do try it if ...

2007-06-05T16:46:00.000+09:30

Rosa, ewe's milk would be wonderful. Do try it if you get the chance. As you know, fresh is so damn good!



You've inspired me! I'd love to make this with ewe...

2007-06-05T16:36:00.000+09:30

You've inspired me! I'd love to make this with ewe's milk, but it's hard to come by in France. I will let you know if I have any success.



Thanks guys - it's easy and you get to have comple...

2007-06-04T07:40:00.000+09:30

Thanks guys - it's easy and you get to have complete control over the ingredients you use - just what I like!

Truffle - it's not a silly question at all. I got mine from www.herbies.com.au (best spice collection in Australia and freshest too). The Essential Ingredient at Prahran Market usually sells it as well.



Oh my! I was also planning to make paneer, but aft...

2007-06-04T06:33:00.000+09:30

Oh my! I was also planning to make paneer, but after seeing your recipe for ricotta, which I've been using more of lately, I'm not sure which to try first.

Thank you for posting this recipe.



Such a silly question but where did you buy your c...

2007-06-03T09:22:00.000+09:30

Such a silly question but where did you buy your cheesecloth? I've been struggling to find some. So far have only tried spotlight, lincraft etc.



I am so making this! We eat a lot of ricotta in th...

2007-06-03T06:31:00.000+09:30

I am so making this! We eat a lot of ricotta in this house, I should make my own! Thanks for the inspiration!



I'm licking my fingers, just finished putting the ...

2007-06-02T11:44:00.000+09:30

I'm licking my fingers, just finished putting the last piece of that first pic into my mouth :)

Like Susan, I have paneer on my list of cheese to make and now I am adding your recipe for ricotta.



Hi Darla - you should make it soon. Will check out...

2007-06-02T09:28:00.000+09:30

Hi Darla - you should make it soon. Will check out your version as well.

Christina, egads indeed! I'd love to be able to earn to make the real thing. Once watched an TV programme about an Italian family in Australia living on the land who made their own using whey. It was wonderful. Good luck!

Ah, Johanna, I impressed even myself. Felt like a 'clever' cook! Those sugar thermometers are really cheap and worth it for moments just like this.

Hi eatlikeagirl, I love paneer. If you do try this, will you let me know?



Looks great! Home made ricotta is on my list to tr...

2007-06-01T19:26:00.000+09:30

Looks great! Home made ricotta is on my list to try also :-)

I made home made paneer this week and really enjoyed making it and eating it. Might try this next week.

http://eatlikeagirl.wordpress.com/2007/05/30/some-amateur-cheesemaking-homemade-paneer/



Wow I am impressed by your diligence. I would lov...

2007-06-01T16:50:00.000+09:30

Wow I am impressed by your diligence. I would love to make it but I don't think i have the patience - and don't have a sugar thermometer - although it might make its way to my wishlist.

When we were young we got unhomogenised milk from a local farm and I remember the joy of stirring the separated milk and cream



Egads, will you get out of my head? I just spent ...

2007-06-01T13:57:00.000+09:30

Egads, will you get out of my head? I just spent an hour today trying to learn how to make ricotta because I had a hankering for it. From what I understand, the buttermilk/whole milk curds here aren't the traditional ricotta, which is made out of whey, but it is as close as the average home cook can come. And, also as you have described and I have read elsewhere, the buttermilk/whole milk curds are just as delicious--if not even more delicious--as traditional ricotta. Who needs tradition when it comes to ricotta? I say throw it to the wind and make darned good cheese.

Thanks for inspiring me to actually get this made. I think it will be one of my weekend projects.



Oh my gosh-- your ricotta looks so good! I made ho...

2007-06-01T13:13:00.000+09:30

Oh my gosh-- your ricotta looks so good! I made homemade ricotta once but I used lemon juice instead of buttermilk-- it was delicious with berries. http://messycucina.blogspot.com/2005/12/ricotta-fresca.html

This post (and the picture you took!!) has reminded me that I should make it again!

Thanks for stopping by my Messy Cucina! I'll be back!



That creamy layer. God, but doesn't it just beg to...

2007-06-01T11:44:00.000+09:30

That creamy layer. God, but doesn't it just beg to be stabbed with your spoon and eaten very, very slowly? Great name for a yoghurt company by the way.

Paneer was my first venture into cheese-making, and given that we both enjoy Indian foods, I cannot recommend that you make it highly enough - you'll never go back to the packet stuff! The ricotta was however, even easier to make.



One of the few non-homogenized dairy products we c...

2007-06-01T11:31:00.000+09:30

One of the few non-homogenized dairy products we can get fairly easily here is Brown Cow Yoghurt. It has that delectable slab of cream on top that you have to break down with a spoon in order to reach the yoghurt itself. Love the stuff.

I am encouraged by your successful cheese making. I already have paneer on my list. This one is next. Looks really fresh and light.