{"version":"1.0","provider_name":"Recettes d\u00e9licieuses","provider_url":"https:\/\/www.gzrecipes.com\/fr","author_name":"melogranierose","author_url":"https:\/\/www.gzrecipes.com\/fr\/author\/melogranierose\/","title":"RICOTTA avec le lactos\u00e9rum - Recettes d\u00e9licieuses","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"4dFhWXphuE\"><a href=\"https:\/\/www.gzrecipes.com\/fr\/melogranierose\/ricotta-avec-le-lactoserum\/\">RICOTTA avec le lactos\u00e9rum<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/fr\/melogranierose\/ricotta-avec-le-lactoserum\/embed\/#?secret=4dFhWXphuE\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0RICOTTA avec le lactos\u00e9rum\u00a0\u00bb &#8212; Recettes d\u00e9licieuses\" data-secret=\"4dFhWXphuE\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/4\/2025\/12\/ricotta-5-8-692d1da3aff888-27240270.jpg","thumbnail_width":911,"thumbnail_height":862,"description":"Apr\u00e8s avoir fait le fromage, vous pouvez faire la ricotta avec le lactos\u00e9rum restant. Pendant la fabrication du fromage, on obtient une partie solide, le caill\u00e9, qui donne naissance au fromage, et une partie liquide, le lactos\u00e9rum, pauvre en graisses mais riche en pr\u00e9cieuses prot\u00e9ines et acides amin\u00e9s du lactos\u00e9rum. Pour obtenir la ricotta, le lactos\u00e9rum est recuit [&hellip;]"}