Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 Guess I need to hit the specialty stores. I asked about fresh ricotta at my regular grocer and at the slightly upscale place that has more " weird " type food items and neither place had ever heard of fresh ricotta. They both steered me to the cottage-cheese like tubs in the cheese department. One store has a refridgerated case with fresh pasta sauces and fresh pasta. Went there thinking maybe it's here; nope just the regular gritty ricotta. So I'll keep hunting. I was thinking it was you that had previously mentioned FRESH ricotta. i just can't seem to find it. How is it packaged by the way? Thanks for the info. S. carolg_il wrote: , I only use fresh Ricotta from the Deli counter. I find the carton stuff ESPECIALLY the " Deli " brand in a carton very gritty. Fresh ricotta is almost a completely different product. Hope this helps Carol G. > Carol these all sound really good but how do you get past the gritty-ness of the ricotta? I just can't seem to get used to it. Cooking it (with an egg added for example) makes it much better for my palate. It's the texture thing that steers me away from it, certainly not the taste. Is there some trick to this or do you all just not mind the grit? > > S. Quote Link to comment Share on other sites More sharing options...
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