topic Re: Ricotta in Recipes

Ricotta

PickyPicky3 — Tue, 07 Jun 2022 19:33:01 GMT

There's always a moment when I'm making something with ricotta cheese where I find myself sighing because supermarket ricotta today is not the same as years ago.

Whole or part-skim, doesn't matter. Brand makes no difference.

I don't know what it is, but something must have changed in the manufacturing process. Starting maybe 15 years ago.

What do you think?

Re: Ricotta

RespectLife — Tue, 07 Jun 2022 19:40:37 GMT

I find a HUGE diff with Bel Gioioso compared to all other brands. It is pricey, but the only one I will use, full milk only.

I remember going to the Italian Mkt as a kid, the ricotta was in a huge slab in the deli counter. They chopped you a hunk and put it in a container like Chinese take out.

This Bel Gio is the closest I can come. All others are way too wet.

Re: Ricotta

SloopJohnB — Tue, 07 Jun 2022 19:43:50 GMT

@PickyPicky3 wrote:
There's always a moment when I'm making something with ricotta cheese where I finding myself sighing because supermarket ricotta today is not the same as years ago.

Whole or part-skim, doesn't matter. Brand makes no difference.

I don't know what it is, but something must have changed in the manufacturing process. Starting maybe 15 years ago.

What do you think?

@PickyPicky3 Years ago, one of our local Italian meat markets (there were 4 in my area), had fresh, homemade ricotta cheese sold in a tall aluminum container filled to over the brim, covered with saran wrap. Those were the days. Best I can find anymore is Polly O brand. But "they don't make 'em like they used to."

Re: Ricotta

piperbay — Tue, 07 Jun 2022 21:10:36 GMT

There is a difference when I buy the ricotta from the Italian store. The recipes always come out tasting so much richer than the store brands.

Re: Ricotta

ECBG — Tue, 07 Jun 2022 23:22:02 GMT

DH puts at least 1/2 inch of ricotta and bread crumbs with a little butter on his grilled salmon (not mine).

He says he doesn't dislike salmon, still.....

Re: Ricotta

deepwaterdotter — Wed, 08 Jun 2022 00:20:37 GMT

@RespectLife wrote:
I find a HUGE diff with Bel Gioioso compared to all other brands. It is pricey, but the only one I will use, full milk only.

I remember going to the Italian Mkt as a kid, the ricotta was in a huge slab in the deli counter. They chopped you a hunk and put it in a container like Chinese take out.

This Bel Gio is the closest I can come. All others are way too wet.

This is the only grocery-store brand that I will use.

Re: Ricotta

Knit-Chick — Wed, 08 Jun 2022 18:52:57 GMT

We're very fortunate to have 2 Italian delis nearby so I can get a chunk of fresh ricotta. Growing up my parents would take me there and we'd come home and have ricotta sandwiches on fresh italian bread, just with a little salt and pepper. So good

Re: Ricotta

PA Mom-mom — Thu, 09 Jun 2022 12:24:00 GMT

@deepwaterdotter and @RespectLife Thanks for the info on Bel Gioioso. My store carries it, but I've never tried it. I usually just buy what's on sale, because I didn't find a great difference. I'm going to try this brand next time.