Comments on: DIY Ricotta (and Carrot-Shallot Pancakes)

By: cream

Wed, 20 Jul 2011 01:04:26 +0000

@reese Again, so glad lil ol me could inspire you! And totally love that you did more research. When I see recipes that call for queso fresco, I now know what to do! Will look into the comments thing. Thanks for asking. xo

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By: reese

Mon, 18 Jul 2011 17:51:21 +0000

Oh, and I did a little internet huntin’ this weekend regarding this recipe and it’s actually not for ricotta (which is made with whey leftover from cheese-making, but I’m sure you already know all this!!). This recipe is for something like queso blanco, questo fresco, or chèvre (if you used cow’s milk, a mixture of cow+goat’s milks, or goat’s milk instead). In the course of my searching, I learned way more about these soft cheeses than I ever needed to know! Doesn’t make it any less tasty or easy!! Mmm…

I had it on toast with honey this morning and it was so wonderful! Thanks so much for sharing, Creamsicle dear. Would not have tried it without your encouragement!

PS – Any chance you guys could add a “subscribe to future comments” on this post, or have the site email if there’s a reply to your comment? I do so love that you read all your comments and reply and don’t want to miss any.

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By: cream

Mon, 18 Jul 2011 00:49:24 +0000

@reese Yay! That sounds like a perfect start. Now you can daydream about all the other delicious ways to use it.

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By: reese

Mon, 18 Jul 2011 00:25:09 +0000

Ahem… I made ricotta this afternoon. It’s wonderful! And easy! And tasty! And all the things you promised it would be. I’m planning to spread it on fresh home-baked bread with a bit of jam tonight.

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By: cream

Wed, 13 Apr 2011 17:31:39 +0000

So so so simple. Really. If I can do it…

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By: reese

Wed, 13 Apr 2011 16:01:40 +0000

Oh my… the ricotta sounds so simple! Will have to try this and maybe make some ricotta cookies with it. Mmm…

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By: Issy

Wed, 13 Apr 2011 03:21:20 +0000

I have to try this it sounds good.

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