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!
Please enter a valid email address.
Well played. You deserve a cookie.
Meet the Community Picks from our latest contest
Dessert, Sans Oven
A Beefy Korean Barbecue Classic
Bright, Fresh Tomato Sauce
How a Tomato Gets Its Price
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.