9 responses

  1. june2
    April 13, 2008

    Never knew ricotta was that easy! I also wanted to recommend almond milk for your cereal. I make my own every morning in the blender, and pour through a superfine wire tea seive to filter out the pulp. 1/2 c nuts (toss a handful in a bowl of water to soften overnight before you go to bed, then drain in the morning) to 1 c water, add a dash of vanilla and a tiny pinch of salt if you like and it’s the best! It will keep for a day or two, but not much longer, so I just make it my morning ritual. Of course, you can also find it at health food stores, but they add a lot of unnecessary ingredients.

  2. Nick
    April 13, 2008

    I didn’t know you could make homemade ricotta. Think this would work with fat free ricotta? Looks incredible…

    The Peanut Butter Boy

  3. Jessica “Su Good Sweets”
    April 13, 2008

    Nick, it probably would work with fat-free milk, but I heard the texture isn’t as good.

  4. Ari (Baking and Books)
    April 17, 2008

    Fresh ricotta cheesecake? That’s intense! And sounds super tempting…

  5. Jessica “Su Good Sweets”
    April 20, 2008

    June, I actually drink fresh soy milk with cereal. Not Silk (which has too much salt and weird thickeners), but the kind you can get in Chinese supermarkets. Unfortunately, the Chinese supermarkets around here aren’t too big on cleanliness, so my parents bought me a soy milk machine for Christmas. It’s so worth it! It costs just pennies to make a quart of soy milk.

    I’m not sure if I’ll like almond milk (and it’s not a complete protein), but maybe I’ll give it a try.

  6. lifeinrecipes
    April 22, 2008

    HI! Found your beautiful blog via TasteSpotting. YOur homemade ricotta looks so soft and luscious.

    I also make homemade almond and other nut milks. The taste of homemade is incomparable. Yes, not a complete protein in and of itself, but you can make up for that in other ways throughout the day. I prefer it to soy milk for a multitude of reasons.

  7. lifeinrecipes
    April 22, 2008

    Oops, meant to leave you a link to my nut milk recipe – try it sometime – great in smoothies! http://lifeinrecipes.blogspot.com/2008/02/creamy-nut-milk.html

    Heidi

  8. Cakespy
    April 22, 2008

    I am discerning about my cheesecake, but this one looks really excellent! I feel like I can practically taste the crispy bit on the top. Swoon!

    While I can’t say I am with you on the milk thing (I love it!), I find the habit–which I have heard of but not seen–of drinking milk as an accompaniment to cheesecake just repulsive. It feels like you could become lactose intolerant just by proximity!

  9. Imani
    April 28, 2008

    This looks fun! And totally amazing. I’d spoon it over fresh arugula with pine nuts and a drizzle of honey. I think I’ll give it a try:) Thanks!

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