Comments on: Homemade Ricotta Cheese with Red Wine Poached Cherries

By: zoe

zoe — Wed, 09 Apr 2008 18:50:55 +0000

Hi Jeff,

Yes, I would use 1 tablespoon per quart of milk.

Thanks and let me know how it comes out!

Zoë

By: jeff zajac

jeff zajac — Wed, 09 Apr 2008 17:27:49 +0000

am wondering if when doubling or tripling this recipe, if one should also double or triple the vinegar.

thanks.

By: zoe

zoe — Wed, 20 Feb 2008 19:58:30 +0000

Hey Jen,

I love Suvir’s book! Thanks for pointing out this recipe to me, I’ve not done it yet. I’ve also never seen pander made this way and am eager to try it. Paneer is typically much firmer than ricotta and he seems to achieve this by baking the softer cheese.

Thanks!!! Zoë

By: zoe

zoe — Wed, 20 Feb 2008 19:32:35 +0000

Hi Dan,

What an interesting idea! The acid would work to relax the gluten, but I’m not sure that there is enough to make a significant difference?

Please try it and report back!

Zoë

By: Jen

Jen — Wed, 20 Feb 2008 05:04:30 +0000

Hi Zoe!
I was just reading Suvir Saran’s Indian Home Cooking cookbook – there is a tomato and paneer soup recipe in there that looks wonderful! Paneer is basically baked ricotta cheese, correct? I would love to know if he has made his own ricotta for that recipe – or maybe you could try it when you are together next week?!

It sounds like a perfect match!! Thanks! Jen

By: Dan

Dan — Wed, 20 Feb 2008 01:22:27 +0000

Hello,

Just curious, what would using the unused whey instead of water do for breads in your recipe? It seems a shame to throw away all of this liquid. It is acidified somewhat, would that greatly affect flavor or texture?

Dan

By: zoe

zoe — Mon, 18 Feb 2008 19:37:04 +0000

Hi Joy,

What a fantastic idea! I have just a tiny bit of the ricotta left and a couple of cherries, I’ll make a baguette this afternoon and try it.

Thanks, Zoë

By: Joy

Joy — Mon, 18 Feb 2008 19:30:21 +0000

Mmmm…this looks absolutely divine. I’ve seen my grandmother make ricotta cheese but haven’t thought of it since I was a kid. Oh my, you’re making me want to make this now. I wonder how good the ricotta and poached cherries would be a s a spread? Hmmmmm.

By: zoe

zoe — Wed, 13 Feb 2008 16:01:26 +0000

Hi African Vanielje,

It really is easy and the results are out of this world!!!

1 quart = 946 ml
1 American pint = 473 ml

Are the pints the same?

Thanks, Zoë

By: zoe

zoe — Wed, 13 Feb 2008 15:59:25 +0000

Hi Susan,

Making cheese is so satisfying. I’ve always wanted to learn more about it. How do you like Carroll’s book so far?

Fruit is an issue this time of year! I think this ricotta would be great with any dessert instead of vanilla ice cream. It may not be for everyone, but it adds a rich sophisticated taste.

I’m going to make a cheesecake with the rest of it!

Zoë