Freshly Made Mascarpone- Simple Beauty

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And that is what was used to fill the Pasca. Scroll down. Makes such a versatile dish: spread, bread / casserole filling, salad partner, sweet filling. Certainly a better choice compared to the one from the grocery store. But then we all know that.

Here is the recipe link: thank you so much, Kathy!

http://www.showfoodchef.com/2010/07/make-your-own-cheese-and-how-to-use-it.html

Thank you and Bon Appetit. As simple as that.







Comments

Priya Suresh said…
Fantastic work..Homemade ricotta cheese looks awesome.
April 23, 2012 at 6:35 AM
Alessandra said…
Lovely, but I must tell you that this is not ricotta, it is more like a mascarpone. Ricotta is made with whey, not with milk and cream. There are a lot of recipes going round the blogsphere giving the wrong recipe for ricotta, some were started by popular American bloggers and it is a pity that a traditional italian product is misunderstood because of them.
Anyway, if you want to see a ricotta made with whey go here
https://www.facebook.com/groups/34611608905/ (and you can learn to make mozzarella first!)

I also wrote this message to the blogger where you got this recipe from.

Ciao
Alessandra
May 9, 2012 at 9:48 PM
Adelina said…
thanks, Alessandra- great to know the difference!
July 6, 2012 at 9:36 PM
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