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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. |