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Baked Riccotta Salata

Riccardo DonaRiccardo Dona Posts: 1
edited November -1 in Appetizers
<h4>Ingredients</h4><P>1/2 gallon whole milk</P>
<P>1qt half and half</P>
<P>1qt buttermilk</P>
<P>sea salt</P><h4>Instructions</h4><P><Combine the whole milk and half and half on medium heat. When mixture begins to heat add buttermilk. NEVER STIR!!!!! You can run wooden spoon slowly thru, as to check for sticking. When curds start to seperate remove with slotted spoon to collender, adding salt to the layers. (not to much you will have to play with this to get it the way you want it) Let drain for 2 to 3 hours. Turn upside down in a baking dish.</P>
<P>Start your egg and add wood chips. Using indirect heat, cook cheese at 250 for 1 1/2 to 2 hours.</P><h4>Notes</h4>Great by itself with a glass of wine, or crumbled over a salad.<p><b>Number of Servings:</b> Makes about 2 pounds</p><p><b>Time to Prepare:</b> </p>


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