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diff --git a/content/ricotta.md b/content/ricotta.md new file mode 100644 index 0000000..48aefc7 --- /dev/null +++ b/content/ricotta.md @@ -0,0 +1,29 @@ +--- +title: "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 though 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 whey +- 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) + +## Directions + +### Preparation + +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. +Store in the fridge. |