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Article: The Main Ingredient: Ya gotta ricotta; Read the label to avoid fillers and get the best stuff
- Article from:
- Sunday Gazette-Mail
- Article date:
- December 29, 2002
- Author:
CopyrightCopyright 2002 Sunday Gazette-Mail. Provided by ProQuest LLC. (Hide copyright information)
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robbyers@wvgazette.com
tara@wvgazette.com
DOESN'T homemade ricotta sound decadent? Creamy, rich, slightly
nutty, lovingly stirred by hand, made from cow's milk so fresh it's
still warm?
Not if you're Rob's mom.
Growing up in the '50s in an Italian immigrant family that didn't
have much money but did have a cow, Mary Ann Byers had her fill of
fresh ricotta.
"We liked it," she said. "We just got sick of it. We ate so much
of it, because we had milk all the time.
"Mom would heat up this big kettle of milk and put vinegar in it."
The acid in the vinegar curdled the milk. Then her mother drained the
excess liquid.
"It would get firm, and we would just slice it and eat it. Mom
would sprinkle salt ...