One of the joys of making cheese at home is making ricotta with the leftover whey. The batch in the photo was a particularly good one. The whey came from making Leerdammer. The surface texture of snow-white ricotta is due to the draining basket and it’s what I have tried to highlight in the photo.
I recently enjoyed a very nice post by Nancy Harmon Jenkins titled Ricotta, a true story. I recommend you follow the link and read Nancy’s report of a visit to a cheese maker in the Mugello valley of Tuscany. (Nancy’s words about ricotta echo words I have written in the past, for example, in this post.)
This is my contribution to edition #68 of Black and White Wednesday – A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and hosted this week by Haalo of Cook (almost) Anything at Least Once.
The photo was shot using the Hi preset of my Nikon D5000 and then converted to black and white (using Lightroom preset B&W Look 1).
This post contains the gallery of images submitted to the event.
On this page, you can find out who is hosting the current and future editions of the event.
Somehow my comment went off so fast, may be lost in cyberspace.
Just to tell I was here and enjoyed your post immensely!
Sei brava come fotografa.
Come mai adesso si vede pulcetta.com come indirizzo del sito?
Ciao Merisi. Sorry about the comment mishap. I only see the one above. Thank you for your kind words!
Grazie Cynthia! Un po’ di tempo fa ho acquisito l’indirizzo che corrisponde al mio username su TypePad e ora ho deciso di usarlo. Il vecchio briciole.typepad.com continuera’ a funzionare.
Awesome shot, Simona!
I just read Ciao Chow Linda’s blog where at a dinner party they mixed ricotta with saffron.
Love the bright white, and loved the yellow too.
LL
Thanks for the kind words and the pointer, Lori Lynn. I have never had ricotta and saffron: it sounds like an interesting combination. I’ll check Linda’s post.