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Coconut Chicken With Zucchini ...
starters from Italy
Homemade ricotta. Even without lactose!
Homemade ricotta. Even without lactose!
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
The word ricotta, as it is logical to deduce, indicates more than a baking. Indeed, it is the second cooking of the residue of the milk curd from which the cheese was taken (first salt for example). In the beginning, the whey was simply warmed, waiting for the surface flakes to emerge. Obviously, for speed and convenience, homemade ricotta has a slightly different process.
Put a medium-sized pot on the fire.
Bring the milk to 80 degrees with a thermometer. At the temperature reached, add the lemon, spin the fire and mix slightly. Let it rest for 10 minutes.
NB: If you do not have the thermometer, you can add lemon (or vinegar) orientally when the milk begins to show bubbles on the sides.
After the time has come, you can see that the phenomenon of coagulation has brought the ricotta flakes to the surface that you will have to take with a foam and put it in a special basket.
If you do not want it to dry too much, make it five minutes later. Let it rest in the fridge. It is stored for up to three days.