Comments on: Ricotta

By: How to Make Ravioli + a KitchenAid Stand Mixer GIVEAWAY! | bell' alimento

How to Make Ravioli + a KitchenAid Stand Mixer GIVEAWAY! | bell' alimento — Mon, 23 Jan 2012 17:07:44 +0000

[...] to my love of homemade pastas. We’re kicking off with ravioli stuffed with a creamy dreamy RICOTTA cheese [...]

By: Eggplant Lasagna | bell' alimento

Eggplant Lasagna | bell' alimento — Wed, 02 Nov 2011 14:37:55 +0000

[...] filled with thin slices of eggplant, extra heapings of RICOTTA and then it’s topped with our super simple BASIC TOMATO SAUCE [...]

By: Craving > Easy Appetizers with Homemade Ricotta | foodiecrush

Craving > Easy Appetizers with Homemade Ricotta | foodiecrush — Mon, 03 Oct 2011 13:57:52 +0000

[...] size poppers from the homemade ricotta queen herself, Paula shares Bell’alimento’s Fried Olives Stuffed with Cheeses and Herbs of [...]

By: Stuffed Squash Blossoms « What’s New at Kistaco Farm

Stuffed Squash Blossoms « What’s New at Kistaco Farm — Wed, 10 Aug 2011 11:33:57 +0000

[...] medium squash blossoms – washed, cleaned and trimmed 2 cups Ricotta – room temperature 1 tablespoon flat leaf Italian Parsley – chopped fine 1 tablespoon Basil [...]

By: Back to the Basics | Homemade Ricotta » Chez Us

Back to the Basics | Homemade Ricotta » Chez Us — Sun, 31 Jul 2011 16:36:45 +0000

[...] Ricotta – bell’alimento [...]

By: Z is for Zucchini | Attack of the Foodies

Z is for Zucchini | Attack of the Foodies — Thu, 07 Jul 2011 01:40:22 +0000

[...] are fortunate to find them. 6 medium squash blossoms – washed, cleaned and trimmed 2 cups Ricotta – room temperature 1 tablespoon flat leaf Italian Parsley – chopped fine 1 tablespoon Basil – [...]

By: Easter Pie | bell' alimento

Easter Pie | bell' alimento — Sat, 23 Apr 2011 03:07:19 +0000

[...] spinach – trimmed 1 tablespoon unsalted butter 1 clove garlic – minced salt/pepper 1 cup ricotta 8 eggs – divided 2 tablespoons Parmigiano Reggiano- grated 2 tablespoons bread crumbs 1 cup [...]

By: Erin

Erin — Fri, 22 Apr 2011 21:11:37 +0000

Thank you SO much for such thorough instructions. I made ricotta once before and it was so successful I thought I’d do again today. It wasn’t working out for me and I realized after reading THIS that my milk/cream mixtrue wasn’t hot enough. I tossed it out and just started all over and now, we’re having fresh ricotta on our pizza for dinner..yay!

By: Cucee Sprouts

Cucee Sprouts — Thu, 14 Apr 2011 17:03:57 +0000

What a pretty photo!!!! Yeah, and making Ricotta is really easy!!! And the final product costs a fraction of what you’d pay at Whole Foods!!!! I usually make mine with buttermilk but I have decided to experiment with various souring agents (lemon juice, vinegar, etc…) I posted pictures from my experiment on my blog: http://cuceesprouts.com/2011/04/homemade-farmers-cheese/

By: SoulEating

SoulEating — Sat, 22 Jan 2011 20:55:31 +0000

Look what I made with the cheese from your recipe

http://souleating.wordpress.com/2011/01/22/bacon-gruyere-ricotta-muffins/