[Sca-cooks] Re: ricotta as "fresh cheese"?

[AEllin Olafs dotter]

*And* this line just registered. (So, I'm slow- went right past me 
before...)

> Take fresh cheese, and pare it clene, and grinde
>hit in a morter small . . .
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That doesn't sound like something you would, or could, do with ricotta. 
Sounds like a more solid cheese... Hoop or farmer cheese? Yes, you can 
grind ricotta, to smooth it out - but paring? What is "paring it clene"? 
 Does that imply a mold or rind - which would seem improbable with a 
fresh cheese? Or just to make sure you aren't getting dirt into your 
dish, from something that has been sitting around a bit?

AEllin

Ruth Frey wrote:

>Kathleen Madsen <kmadsen12000 at yahoo.com> wrote:
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>>Greetings, all.  ...Coming out of lurk-mode...
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>  Ditto here. ;)
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><snip> <relevant portions quoted . . .>
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>>I have found a *ton* of recipes for cheese tarts,
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>both sweet and savory . . . One of my favorites
>is Lese Fryes . . . Here's the recipe:
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>>Lese Fryes
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> Take fresh cheese, and pare it clene, and grinde
>hit in a morter small . . .
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>>My redaction:
>>16 oz. Ricotta . . .
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