October 2010

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Wine Info

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    Lessons in wine and food from a certified connoisseur.

« Restaurant Week...and Shrimp 'Scampi' | Main | Radius Roast Pork...food fest at Pinehills »


Elizabeth K. Mahon

Hi Pam!

Can you make homemade ricotta with Tofu?


Hi Elizabeth,

I don't think so. Ricotta is actually a by-product of milk/cheese, so the curds separate from the whey when heated. I don't know how that would translate to how tofu is made/used.

You can do a lot with tofu though, maybe it can be served in place of ricotta? If you use the soft style?



I'm curious how it tasted in comparison to ricotta you've had from the store. How do you think it would settle n a lasagna?

Sounds like a fascinating food project!

= )


Honestly, it was the best ricotta I've ever had! I bet it would be great in lasagna. You can control how firm or loose it is by how long you drain it. I am going to use it in stuffed eggplant, or maybe lasagna next time I make it, so will let you know how that turns out.



Great to see you're back to blogging! I was beginning to wonder! My stomach is now growling desperately for some Italian food!

Robert Gregory Browne

This sounds like a much better way to celebrate than just champagne... :)

Elizabeth K. Mahon

Hi Pam. I googled tofu ricotta and found many recipes. I'll let you know how it goes.


Hi Elizabeth,

Yes, please let me know how it turns out. I've seen recipes that let you substitute tofu for ricotta, and am curious about how it is.

:) Pam


Pam--This has been on my to-do list for FOREVER! I hope to do it soon. And then I want to make white pizza with it...



It's so much easier than I thought it would be, and actually sort of fun. Reminded me a bit of a science project...a delicious one!


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