SC - cheese questions

[Philip & Susan Troy]

Peldyn at aol.com wrote:
> 
> What is the periodicity of ricotta? 

It's mentioned by name, and illustrated, in the various 14th-15th
century Tacuina Sanitatis. The name implies a second cooking, and in the
old days (until fairly recently, maybe the 1930's or so) it was made by
cooking (boiling) whey that had already been drained from cheese curds,
and skimming the fluffy stuff that rises to the top.

Adamantius 
- -- 
Phil & Susan Troy

troy at asan.com
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