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Ricotta: Whey Soured, Heated Near Boiling and Strained
Ricotta, "recooked", is made from the whey left over from making other cheese. Let the whey sour for 12 to 24 hours, heat it to near boiling so the protein gathers into a fine curd, cool it, and strain the curd out through fine cloth.
The picture: our diagram, whey heated over the fire, curd strained in cloth.
初学者
A day and an evening
说明
1
1
Sour the whey
Sour the whey
Leave the fresh whey covered at room temperature for 12 to 24 hours.
此步骤所需材料：
乳清10 升所需工具：
大汤锅2
2
Heat
Heat
Heat it slowly over the fire to near boiling, watching the thermometer, until a fine curd forms.
所需工具：
大汤锅
火塘
薪柴
温度计3
3
Cool and strain
Cool and strain
Take it off the fire and let it cool, then pour it through fine cloth and let the curd drain.
所需工具：
干酪布
碗
等臂天平4
4
Curd from your whey
Curd from your whey
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