fresh ricotta
just purchased some fresh ricotta and it has a grainy mouthfeel. I noticed on the label that it says "made with the curd or pasta" from the milk, as opposed to the whey. Could this have anything to do with it? It's disappointing.
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9 Comments
I grew up with farm fresh homemade ricotta thanks to my Italian grandmother and I was like a kid in a candy store, sneaking a taste whenever I got the chance…it was that good!
But a ricotta-like cheese can also be made by extracting curds from milk – now days a VERY popular method for many home cooks.
Years ago, on my own, I started making “the ricotta-like cheese” by extracting soft curds from a mixture of milk, buttermilk and citric, similar to recipes that can be found on Food52; it is a better tasting product than what I could buy at the store, but no comparison to what I grew up with.
BTW, I’ve never experienced a homemade ricotta-like cheese extracted - from milk whey to be “grainy,” as you experienced, nor have I ever had that happen with any commercial brands…they should give your money back. Sorry for your experience. Interested to know just what the heck happened.
Anyway, IMO, it isn’t every day the home cook is making their own hard cheese to have whey to “re-cook” and make what you can right on call Ricotta. So I don’t mind what anybody calls it…with one exception = if I pay extra $$ from a store selling what they call “ricotta” it better be what I am paying for, the real thing!