Comments on: Homemade Ricotta Cheese

By: Mya

Mya — Sun, 04 Jan 2009 19:44:26 +0000

I’m aware that this was posted quite a while ago, but I’m thankful for finding it! Great looking ricotta! I’ll be trying it out tomorrow ( and thank you for the recipe in liters! ). I make labane often and have a tutorial for it ( TOO EASY! ) – http://il.youtube.com/watch?v=TeA73wEPrbI

Hope this helps someone! Happy cooking!

By: Sid

Sid — Mon, 12 May 2008 06:02:47 +0000

Hi Nina: If you make other cheeses using Rennet, you could also try use the whey instead of butter milk.

I haven’t tried making labneh before. Perhaps its time.

By: nina

nina — Mon, 12 May 2008 05:57:47 +0000

I made Labneh the other day which is a similar technique to this, except the warming of the milk and using buttermilk.
I need Ricotta cheese often, so I’ll be making my own next time.

By: Tempting! - A roundup of fabulous links « A Life (Time) of Cooking

Tempting! - A roundup of fabulous links « A Life (Time) of Cooking — Sat, 10 May 2008 20:31:58 +0000

[...] the home-made theme, why don’t you make your own ricotta cheese? Courtesy of this post from Chef at Large. Also, playing with fire and water has some wonderful photos accompanying the [...]

By: Vegeyum

Vegeyum — Fri, 22 Feb 2008 08:36:30 +0000

So good!

By: sahil simon

sahil simon — Wed, 07 Nov 2007 01:32:06 +0000

did you know how cheese was invented? It wasnt necessity, it was an accident, read this

By: Raaga

Raaga — Tue, 06 Nov 2007 09:14:03 +0000

Hmmm… so that’s why the major discussion around cheeses

By: Flavor your Cheese | Food!

Flavor your Cheese | Food! — Tue, 30 Oct 2007 04:46:40 +0000

[...] Thats what I thought and tried this out. You’ll need to look up the previous recipe post on making Ricotta at home if you want the same look as in the picture [...]