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The California Cook: Cheesemaking you can try at home

September 28, 2010 | 10:41 am

Peppers
Here's an early peek at what's coming in this week's L.A. Times Food section: Food Editor Russ Parsons shows you how to make ricotta cheese at home:

It doesn't require any special equipment, and you can find all of the ingredients at your neighborhood grocery. And the results are so much better than almost any commercial ricotta you can buy that you won't believe it's the same stuff. This is ricotta you can — and maybe should — eat by itself.

 

And once you've made that ricotta, you can use it to stuff some roasted peppers, above. Read more in this week's California Cook column.

Photo: Bob Chamberlin / Los Angeles Times

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