Author Topic: Ricotta - I need help  (Read 8577 times)

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Offline Bobino414

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Re: Ricotta - I need help
« Reply #25 on: January 22, 2012, 07:30:27 PM »

Craig

If you can get your hands on Grande brand ricotta, I think it is worth the try-good flavor and consistency.

Bob


Offline jeff v

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Re: Ricotta - I need help
« Reply #26 on: January 22, 2012, 08:49:49 PM »
I was going to suggest half and half or cream that you could whip in. Did you get the kind or style they're using? Belgiosso makes a ricotta con latte that is very creamy.  http://www.belgioioso.com/RicottaConLatte.htm



Hate to quote myself here, but if you can't find Calabro you may really like this for what you're trying to do. I only mention it again because it's easier to find in my experience.
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Offline TXCraig1

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Re: Ricotta - I need help
« Reply #27 on: January 22, 2012, 10:20:47 PM »
Jeff, it's funny. I can find all sorts of other Belgiosso products here, but I have not seen the Ricotta. I'll keep looking.

Thanks!

Craig
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Offline TXCraig1

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Re: Ricotta - I need help
« Reply #28 on: January 22, 2012, 11:04:55 PM »
This pie I had at Olio Pizza E Piý was made with ricotta according to the menu. It was incredible. I want a ricotta that melts like this (if that is indeed what the cheese is?).
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Offline Tman1

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Re: Ricotta - I need help
« Reply #29 on: January 25, 2012, 09:27:47 AM »
Seriously, why wouldn't you try and make it yourself?    ???  I had a very successful attempt my first time.... and it takes less time than the dough.

Offline dellavecchia

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Re: Ricotta - I need help
« Reply #30 on: January 26, 2012, 06:39:41 AM »
This pizza has predominantly Calabro hand dipped ricotta. It melts almost like fresh mozzarella.

John

Offline TXCraig1

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Re: Ricotta - I need help
« Reply #31 on: January 26, 2012, 11:09:05 AM »
Seriously, why wouldn't you try and make it yourself?    ???  I had a very successful attempt my first time.... and it takes less time than the dough.

I would like to, but are you going to be the one to tell my wife, who is already fed up with my pizza making, that I'm going to get into cheesemaking for the pizza too. A man has to know his limitations.  :-D
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Offline TXCraig1

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Re: Ricotta - I need help
« Reply #32 on: January 26, 2012, 11:09:59 AM »
This pizza has predominantly Calabro hand dipped ricotta. It melts almost like fresh mozzarella.

John

I have one more place to try. I have my fingers crossed.

CL
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Offline Tman1

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Re: Ricotta - I need help
« Reply #33 on: January 30, 2012, 10:29:27 AM »
I would like to, but are you going to be the one to tell my wife, who is already fed up with my pizza making, that I'm going to get into cheesemaking for the pizza too. A man has to know his limitations.  :-D

I get it. I think about making bread, and cheese and pizza and...  but making ricotta is a very fast process. The first time I tried i had to manage the milk to boil, then it was wait time similar to proofing. Minimal time, very, very easy. I don't have a lot of 'street cred' on this site, but just try it once.


Offline TXCraig1

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Re: Ricotta - I need help
« Reply #34 on: January 30, 2012, 11:53:56 AM »
It looks like I don't have a choice. There is no Calabro to be had in Houston so far as I can tell.

CL
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Offline Matthew

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Re: Ricotta - I need help
« Reply #35 on: January 30, 2012, 05:25:38 PM »
It looks like I don't have a choice. There is no Calabro to be had in Houston so far as I can tell.

CL

Craig,
Make it yourself, it's super easy.  All you need is milk & vinegar.

Matt

Offline JConk007

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Re: Ricotta - I need help
« Reply #36 on: January 30, 2012, 09:28:06 PM »
I mix in a little shredded mozz. like 1 small handful to the container. with the seasoning as well this pie has my Ricotta Calzone mixture on it. Not Calabro just a whole milk store bought house brand. I am going to try the Calbro soon think R Depot Has it.
John
« Last Edit: January 30, 2012, 09:30:08 PM by JConk007 »
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Offline TXCraig1

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Re: Ricotta - I need help
« Reply #37 on: February 04, 2012, 06:16:56 PM »
OK, I'm going to try to make some tonight. When draining, do I want it on the thick side or the thin side?

C:
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Offline Matthew

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Re: Ricotta - I need help
« Reply #38 on: February 04, 2012, 07:14:50 PM »
Drain it through a cheese cloth or a plastic container with holes in it & refrigerate overnight.   Keep a bit of whey in a cup just in case.

Matt

Offline TXCraig1

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Re: Ricotta - I need help
« Reply #39 on: February 04, 2012, 09:05:09 PM »
Drain it through a cheese cloth or a plastic container with holes in it & refrigerate overnight.   Keep a bit of whey in a cup just in case.

Matt

How would it preform if made right before use?

CL
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Offline Matthew

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Re: Ricotta - I need help
« Reply #40 on: February 04, 2012, 10:37:49 PM »
How would it preform if made right before use?

CL

Should be okay. Give it a shot.

Offline Tman1

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Re: Ricotta - I need help
« Reply #41 on: February 05, 2012, 08:45:44 AM »
I just use a couple of well moistened paper towels to line the strainer. Good luck!


Offline TXCraig1

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Re: Ricotta - I need help
« Reply #42 on: February 05, 2012, 09:03:23 PM »
IT MELTED!!! and was smooth as silk.

Thanks to you all who pushed me to make my own - especially Tman1 who sent me to http://www.foodnetwork.com/recipes/ina-garten/homemade-ricotta-recipe/index.html

The cheese was just what I wanted it to be.

Ricotta, white truffle oil, prosciutto.

Craig
« Last Edit: February 05, 2012, 10:28:57 PM by TXCraig1 »
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Offline Don K

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Re: Ricotta - I need help
« Reply #43 on: February 06, 2012, 12:27:05 AM »
I never knew that that was considered ricotta. My grandmother used to make cheese like that but she called it curd cheese. Whatever you call it, it's good! You can also make it with lemon juice instead of vinegar.
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Offline Tman1

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Re: Ricotta - I need help
« Reply #44 on: February 06, 2012, 08:28:56 AM »
IT MELTED!!! and was smooth as silk.

Thanks to you all who pushed me to make my own - especially Tman1 who sent me to http://www.foodnetwork.com/recipes/ina-garten/homemade-ricotta-recipe/index.html

The cheese was just what I wanted it to be.

Ricotta, white truffle oil, prosciutto.

Craig

Awesome!!  :chef:

I have found that the recipe seems to have some good tolerance on measurements too. The first time I halved the recipe except for the salt.. still turned out. The second time I had a little more cream in than half and didn't measure the vinegar or salt and it turned out. 

It's great on a cracker with a dollop of jam!   :D

Offline TXCraig1

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Re: Ricotta - I need help
« Reply #45 on: February 06, 2012, 10:49:26 AM »
I bet it is. Thanks again Terry!

Craig
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Online norma427

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Re: Ricotta - I need help
« Reply #46 on: February 07, 2012, 10:58:33 PM »
Craig,

Thanks for starting this thread and thanks to Terry for posting the link to the recipe for the fresh ricotta at Reply 14 http://www.pizzamaking.com/forum/index.php/topic,17276.msg168448.html#msg168448   :)

I started to make the ricotta last evening and didnít have any good white wine vinegar on hand, so I just used Bellino Balsamic Vinegar.  When that vinegar didnít make the boiled mixture curdle I added Asian Rice Vinegar.  The resulting ricotta had a little too much of a vinegar taste, but after the bake it was fine.  Next week I am going to purchase some good white wine vinegar before I try to make the ricotta again.  

I had prosciutto at market today, but somehow forget to use it.

Norma

Offline TXCraig1

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Re: Ricotta - I need help
« Reply #47 on: February 07, 2012, 11:09:00 PM »
Craig,

Thanks for starting this thread and thanks to Terry for posting the link to the recipe for the fresh ricotta at Reply 14 http://www.pizzamaking.com/forum/index.php/topic,17276.msg168448.html#msg168448   :)


You're welcome. It's been very helpful for me too.

CL
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Offline Tman1

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Re: Ricotta - I need help
« Reply #48 on: February 07, 2012, 11:54:56 PM »
I've seen other recipes that call for lemon juice instead of the vinegar.

Technically Craig started it.. I just fed the beast.   :-D


As an aside, I did add a little (1/8 tsp) vanilla the other day, but it wasn't enough to notice. I may try that again with a little more... I just thought I'd give it a try.

Offline Don K

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Re: Ricotta - I need help
« Reply #49 on: February 08, 2012, 12:26:31 AM »
Some buttermilk is also a good addition. It gives it a little tang without making it sour tasting.

Don
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