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| -rw-r--r-- | content/milk-ricotta.md | 28 | ||||
| -rw-r--r-- | content/ricotta.md (renamed from content/whey-ricotta.md) | 16 |
2 files changed, 8 insertions, 36 deletions
diff --git a/content/milk-ricotta.md b/content/milk-ricotta.md deleted file mode 100644 index fa9ba49..0000000 --- a/content/milk-ricotta.md +++ /dev/null @@ -1,28 +0,0 @@ ---- -title: "Milk Ricotta" -date: 2022-04-16 -tags: ['basic', 'italian','cheesefare'] -author: "SuperDuperDeou" ---- - -The ricotta is an italian cheese made by cooking the whey (liquid byproduct of the cheese production), by cooking it at an high temperature (80-90°C), hence the name "ricotta", which means "cooked again". Even tho it's typically made from the whey, you can make it directly from the milk as well. - -## Ingredients - -- thermometer -- 1 cheesecloth -- 1 cheese recipient -- 2l of milk -- 10g of table salt -- 6g of citric acid (contained in 130ml of lemon juice) - -## Directions - -### Preparation - -Pour the milk and the salt into a pot, stir it well, and heat it up to 80°C. -Once the temperature has been reached, add the citric acid (or lemon juice) and stir well. You should already see the citric acid react with the milk. -Heat it up to 90°C -Pour the ricotta in the cheesecloth and let the whey drip. -Move the ricotta into the cheese recipient. -Store in the fridge. diff --git a/content/whey-ricotta.md b/content/ricotta.md index 000b8fd..48aefc7 100644 --- a/content/whey-ricotta.md +++ b/content/ricotta.md @@ -1,28 +1,28 @@ --- -title: "Milk Ricotta" +title: "Ricotta" date: 2022-04-16 tags: ['basic', 'italian','cheesefare'] -author: "SuperDuperDeou" +author: "SuperDuperDeou" --- -The ricotta is an italian cheese made by cooking the whey (liquid byproduct of the cheese production), by cooking it at an high temperature (80-90°C), hence the name "ricotta", which means "cooked again". +The ricotta is an Italian cheese made by cooking the whey (liquid byproduct of the cheese production), by cooking it at an high temperature (80-90°C), hence the name "ricotta", which means "cooked again". Even though it's typically made from the whey, you can make it directly from the milk as well. ## Ingredients - thermometer -- 1 cheesecloth +- 1 cheesecloth - 1 cheese recipient - 2l of whey -- 500ml of milk +- 500ml of milk (or if not using whey, 2l of milk) - 10g of table salt -- 6g of citric acid (contained in 130ml of lemon juice) +- 6g of citric acid (contained in 130ml of lemon juice) ## Directions ### Preparation -Pour the milk, the whey and the salt into a pot, stir it well, and heat it up to 80°C. -Once the temperature has been reached, add the citric acid (or lemon juice) and stir well. You should already see the citric acid react with the whey and milk. +Pour the milk (and/or whey) and the salt into a pot, stir it well, and heat it up to 80°C. +Once the temperature has been reached, add the citric acid (or lemon juice) and stir well. You should already see the citric acid react with the milk/whey. Heat it up to 90°C Pour the ricotta in the cheesecloth and let the whey drip. Move the ricotta into the cheese recipient. |