Comments on: Italian Bread with Fresh Ricotta http://www.italianchef.com/blog/2009/12/15/italian-bread-with-fresh-ricotta/ Sat, 04 Feb 2012 03:54:33 +0000 hourly 1 By: Greg Duvall http://www.italianchef.com/blog/2009/12/15/italian-bread-with-fresh-ricotta/comment-page-1/#comment-463 Greg Duvall Mon, 21 Feb 2011 06:53:52 +0000 http://italianchef.com/blog/archive/2009/12/14/italian-bread-with-fresh-ricotta.aspx#comment-463 I am stricken by the way you mastered this topic. It is not often I come across a web site with charming articles like yours. I will note your feed to keep up to date with your hereafter updates. I like it and do continue up the good work. I am stricken by the way you mastered this topic. It is not often I come across a web site with charming articles like yours. I will note your feed to keep up to date with your hereafter updates. I like it and do continue up the good work.

]]> By: Denny http://www.italianchef.com/blog/2009/12/15/italian-bread-with-fresh-ricotta/comment-page-1/#comment-119 Denny Tue, 09 Feb 2010 10:31:07 +0000 http://italianchef.com/blog/archive/2009/12/14/italian-bread-with-fresh-ricotta.aspx#comment-119 Ricotta is one of my favorite Italian cheese. I like it very much! Ricotta is one of my favorite Italian cheese. I like it very much!

]]> By: Rosann http://www.italianchef.com/blog/2009/12/15/italian-bread-with-fresh-ricotta/comment-page-1/#comment-115 Rosann Thu, 31 Dec 2009 16:49:07 +0000 http://italianchef.com/blog/archive/2009/12/14/italian-bread-with-fresh-ricotta.aspx#comment-115 You might want to try Villarina's 551 West Putnam Ave. Cos Cob Greenwich (203) 422-0174. It's the same Villarina's as the one that's in Crestwood NY. In Cos Cob they are on the corner of the Post Road and River Road. I know they make their one Mozzarella and some other specialties, but I'm not sure about the ricotta. Good luck!<br /><br /> You might want to try Villarina’s 551 West Putnam Ave. Cos Cob Greenwich (203) 422-0174. It’s the same Villarina’s as the one that’s in Crestwood NY. In Cos Cob they are on the corner of the Post Road and River Road. I know they make their one Mozzarella and some other specialties, but I’m not sure about the ricotta. Good luck!

]]> By: Denise - Family Cookbook http://www.italianchef.com/blog/2009/12/15/italian-bread-with-fresh-ricotta/comment-page-1/#comment-114 Denise - Family Cookbook Wed, 30 Dec 2009 17:36:40 +0000 http://italianchef.com/blog/archive/2009/12/14/italian-bread-with-fresh-ricotta.aspx#comment-114 I'm reminded that great food pleasure doesn't have to be complicated.<br /><br />Never thought about trying to make my own ricotta. Going to give that a try ... I’m reminded that great food pleasure doesn’t have to be complicated.

Never thought about trying to make my own ricotta. Going to give that a try …

]]> By: jo http://www.italianchef.com/blog/2009/12/15/italian-bread-with-fresh-ricotta/comment-page-1/#comment-113 jo Wed, 16 Dec 2009 19:59:10 +0000 http://italianchef.com/blog/archive/2009/12/14/italian-bread-with-fresh-ricotta.aspx#comment-113 try liuzzi cheese in north haven try liuzzi cheese in north haven

]]> By: Phil http://www.italianchef.com/blog/2009/12/15/italian-bread-with-fresh-ricotta/comment-page-1/#comment-112 Phil Wed, 16 Dec 2009 11:25:54 +0000 http://italianchef.com/blog/archive/2009/12/14/italian-bread-with-fresh-ricotta.aspx#comment-112 Anna, thanks for the suggestion, I will have to try that method out too, maybe it will be good enough to inspire to make it more myself. Anna, thanks for the suggestion, I will have to try that method out too, maybe it will be good enough to inspire to make it more myself.

]]> By: Anna http://www.italianchef.com/blog/2009/12/15/italian-bread-with-fresh-ricotta/comment-page-1/#comment-111 Anna Tue, 15 Dec 2009 20:13:36 +0000 http://italianchef.com/blog/archive/2009/12/14/italian-bread-with-fresh-ricotta.aspx#comment-111 I haven't been to Arthur Avenue since I was a kid. My father grew up right near there. I can't find fresh stuff close to where I live either. If you don't get any "good leads", try a gallon of whole milk (pasteurized is ok, but not ultrapasteurized) and a quart of buttermilk heated to 175 degrees. It'll separate at that point and then do the cheesecloth thing.It doesn't have the citrusy/vinegary taste that the others do. Good luck on your quest! I haven’t been to Arthur Avenue since I was a kid. My father grew up right near there. I can’t find fresh stuff close to where I live either. If you don’t get any “good leads”, try a gallon of whole milk (pasteurized is ok, but not ultrapasteurized) and a quart of buttermilk heated to 175 degrees. It’ll separate at that point and then do the cheesecloth thing.It doesn’t have the citrusy/vinegary taste that the others do. Good luck on your quest!

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