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Old 07-31-2012, 11:32 AM   #51
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When I use cottage cheese for lasagna I simply mix it with the other ingredient, i.e. bell peppers, mushrooms, etc., per my recipe, in food processor, works like a charm.
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Old 07-31-2012, 01:21 PM   #52
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Tatt: Margaux┤s Lasagne al Forno di Emilia Romagna

This is our shellfish and seafood lasagne ...

Thanks for your ricotta recipe too ... I make mine all the time; it is in the Cheese D.C. section since January.

Buonasera, Ciao.
Margaux Cintrano
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Old 07-31-2012, 01:24 PM   #53
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Tatt: Margaux┤s Lasagne al forno di Bolognese

This is my classic Bolognese lasagne from my Grandmom Margherite who was born and raised in Milano, Lombardia.

Kind regards,
Margi.
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Old 07-31-2012, 01:25 PM   #54
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Thanks for the very interesting post and feedback. Lots of food for thought.



Ciao,
Margaux Cintrano.
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Old 07-31-2012, 01:49 PM   #55
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I haven't tried ricotta in years, but I always thought it had sort of a bland, grainy texture. I use small curd cottage cheese in place of it. I feel like it has more of a tangy flavor. I'll have to try draining the curds, and I'll also have to give ricotta another chance now that's it's been a few years. Can you make ricotta with pasteurized milk? Just curious with all this talk about raw milk.
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Old 07-31-2012, 02:16 PM   #56
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Quote:
Originally Posted by Skittle68 View Post
I haven't tried ricotta in years, but I always thought it had sort of a bland, grainy texture. I use small curd cottage cheese in place of it. I feel like it has more of a tangy flavor. I'll have to try draining the curds, and I'll also have to give ricotta another chance now that's it's been a few years. Can you make ricotta with pasteurized milk? Just curious with all this talk about raw milk.
I have not tried to make ricotta. I've read about it lately.
The resources I read (wish I could find them for you) said pasteurized was okay, but, not ultra-pasteurized. Past your eyes.
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Old 07-31-2012, 10:30 PM   #57
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Quote:
Originally Posted by Skittle68 View Post
I haven't tried ricotta in years, but I always thought it had sort of a bland, grainy texture. I use small curd cottage cheese in place of it. I feel like it has more of a tangy flavor. I'll have to try draining the curds, and I'll also have to give ricotta another chance now that's it's been a few years. Can you make ricotta with pasteurized milk? Just curious with all this talk about raw milk.
Actually, ricotta is made from the whey leftover when making mozzarella.
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Old 07-31-2012, 10:30 PM   #58
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I usually use cottage or farmer's cheese because ricotta is so expensive by comparison.
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Old 08-01-2012, 12:54 AM   #59
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Actually, ricotta is made from the whey leftover when making mozzarella.
Really? The recipes I see just call for boiled milk and salt, add vinegar, pour over cheese cloth and discard whey...
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Old 08-01-2012, 01:06 AM   #60
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Really? The recipes I see just call for boiled milk and salt, add vinegar, pour over cheese cloth and discard whey...
Those recipes make a decent substitute for ricotta. I just checked - ricotta can be made from the whey of other cheeses too.

Ricotta - Wikipedia, the free encyclopedia
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