Backed Ricotta

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For the production of ricotta cheese, food salt and pasteurized (sheep or cow's) milk are added to the (ovine or bovine) serum at a temperature of 60° C. It is then brought to a temperature of 80-85° C to obtain the surfacing of the ricotta. After having been gently poured into the tubs, it is put in the oven at 180-200° C for 40-45 min. approx.