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4:50 pm
December 31, 2011
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I am looking for some suggestions of how to use up all the ricotta I have been making from the whey, now that I have been bitten by the cheesemaking bug.
After owning the book for a few years now a good source of fresh farm milk just became available and so I have gone through about 20 gallons and enjoying learning how to make cheese. But trying to be thrifty I make ricotta from the whey and I have been freezing it because of the backlog.
There are only the two of us here and himself will only eat ricotta if it is disguised in things like lasagne or stuffed shells or cannoli's. So I am looking for some other suggestions on what I can do with it so that himself will not really know he is eating so much of it.
Thank you in advance
5:40 pm
April 1, 2009
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Hello–if you like to bake, you can find endless recipes on the internet that use ricotta cheese for baking, I used ricotta in a cake some time back, and it was wonderful, it gives the moistness like sour cream, I hope this helps.
7:13 pm
November 11, 2010
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Ricotta pancakes from allrecipes.com
http://allrecipes.com/recipe/r…..etail.aspx
I haven't made these but found them when I was looking for ways to use up ricotta. All recipes lets you search by ingredient.
Hershey's has a wonderful chocolate cheesecake recipe made with ricotta and cocoa. Delicious and your neighbors and friends would be happy to help you with leftovers.
http://www.hersheys.com/recipe…..heese.aspx
I used real whipped cream instead of the non-dairy the recipe calls for.
Enjoy.
7:56 pm
May 16, 2011
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Here's a recipe for a Ricotta Rice Pie my Mom always made for Easter which is a traditional Italian dessert. The Italian deli I work at part time makes hundreds of these for Easter. This recipe can be made either with or without a crust, whatever you prefer. My Mom was a wonderful cook and baker who learned from her Mom, many of the dishes prepared without an actual recipe but always came out so delicious. I'm lucky Mom wrote out this recipe so I can now follow tradition and bake it for Easter. I have the ingredients and measurements but not the instructions. Basically, it's just combining all the ingredients and putting them in an unbaked pie shell (or no pie shell). The ingredients are:
1 small box rice cooked according to package directions
1/2 cup sugar (or more according to your taste)
1 pound ricotta
6 eggs
Grated lemon rind
1 tablespoon brandy flavoring
1 teaspoon vanilla
Bake at 350 degrees until crust is lightly brown and filling has cooked (sort of like making a custard pie).
Good luck and I hope you enjoy this traditional Italian pie, great for any time not for just Easter.
11:01 am
March 5, 2009
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Good topic for me too! No, I don't make my own, but I just got a huge container of it on clearance and need to use it up quick. Does anyone know if you can freeze it? I am guessing the texture will change.
1:04 pm
April 1, 2009
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You can freeze ricotta, but it really does change the texture, if possible, bake things using the ricotta and then freeze portions that you can use for a meal for you and the family, I do that with lasagna and it seems to work well. There are so many things that you can use the ricotta in —main dishes and deserts.
1:32 pm
December 14, 2010
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How much rice in a small box? I buy rice in twenty pound sacks.
6:59 pm
May 16, 2011
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Hmm, good question Ross, I'm not sure. I'll check it out when I go shopping and let you know. I don't have any in the house right now and haven't bought any in quite a while.
9:09 pm
June 1, 2011
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Ricotta makes one of my favorite desserts. Simply put a scoop on a plate, drizzle it with vanilla syrup and sprinkle on some chocolate curls. Or use kaluha, or rum or maple syrup, or…
just about any sweet, semi-sweet liquid.
It's slighly tangy, slightly sweet, low cal and people love it. It's my favorite company dessert. Takes no time, folks love it (except maybe kids as it wouldn't be sweet enough?), it's low fat, and NO ONE else makes it. 
Judi
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