Tonight I tried to make ricotta. I must say that it is not difficult.
I stole the recipe from this site:
http://drclink.com/drupal/node/62
The only change is that I did not use the cream because I forgot to buy it.
So in the end I used 1 liter of raw milk, 5 tablespoons freshly squeezed lemon juice.
Copying & Paste this link:
Ingredients for a basket of 250 grams:
- 1 l
- genuine fresh whole milk 125 ml fresh cream (optional, makes the final product creamier)
- 5 tablespoons lemon juice untreated
Bring to a boil the milk and cream, stirring occasionally.
Add the lemon juice, reduce heat and simmer until the flakes are formed of milk and the remaining serum is almost clear.
Extract the cottage cheese whey and wash (I kept the retina of a plastic cheese that I bought in the past, or you can use a colander).
The serum can be used to make a soup.
The most accurate would argue that this is a real cheese, as the name implies, should be obtained with the second milk curds (that the process is repeated with the serum from the advanced machining), but the result is surprising and taste is so mild that you can turn a blind eye!
I try my cmq because serum was not really limpidisso. The taste is really very good.
HERE ARE THE PHOTOS:
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