I am truly confused by ricotta. I thought it was a "recooked" "cheese" made from the whey remaining after other cheeses had been made. This does not seem to be ricotta like that. So what's going on?
Asked yesterday and explained http://www.food52.com/hotline...
Thanks. That goes some way (whey?!) to explaining why a recipe I was doing was so far off!
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Well played. You deserve a cookie.
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