wondering difference between ricotta salata and regular ricotta and what is masa harina and can you subsitute anything for it.

Just saw this, might be kinda late but...

RE: masa - the product (link below) is what I find at most grocery stores in my area you can also order online:
http://www.mexgrocer.com/2440.html

I use it for making corn tortillas: http://www.food52.com/recipes/14128_corn_tortillas

susan g thank you!!! and thank you all!!!

Extremely informational thread, thank you all.

Finding masa harina: I have been amazed what the 'ethnic' sections of the large supermarkets carry. If you can't find it Montpelier, certainly Burlington has it. Or check large health food stores. I just used some to make arepas -- http://www.food52.com/recipes/14115_black_bean_arepas_with_citrus_slaw, which were really good!

Thanks SKK I am glad to know that. I know that in my local supermarket they carry it in the latin section and depending on whee shreredel lives maybe she can find it there. Good to know thanks so much.

Hi sdebrango, SKK here. You can't really use cornmeal in place of masa harina because it is not processed the same way (see my answer above). It won't have the same flavor and will be disappointing. Sheredel, not sure where you live and in urban areas you can buy masa harina at any grocery stores in the Mexican food sections. You can also order it online.

I believe masa harina is cornmeal. Its not course but finely ground and I think you can use corn meal in a recipe that calls for masa harina. Correct me if I am wrong.

really appreciate these answers!! wonder where to buy the masa??

Ricotta salata is pressed, salted dried and aged and ricotta is creamy, un-aged unsalted cheese. you can see recipe's here on how to make it yourself. Very easy to do. Ricotta salata can be grated or shaved into recipes and ricotta is milky and creamy and is used frequently as fillings in ravioli, manicotti, baked goods, lasagna etc. Hope this helps.

Ricotta salata (salted) is a hard seasoned cheese used instead of pecorino and grated is great in salads or grated over pasta. Ricotta is soft.

Masa harina is finely ground corn and it has slaked lime (which is calcium oxide mixed with water) and then dried and ground again. It has a very distinctive taste and is used to make corn tortillas. Don't think there is an adequate substitute for it because it's taste is so unique.