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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.
Mwanzo
A day and an evening
Maagizo
1
1
Sour the whey
Sour the whey
Leave the fresh whey covered at room temperature for 12 to 24 hours.
Vifaa kwa hatua hii:
Maji ya jibini10 litaZana zinazohitajika:
Sufuria Kubwa2
2
Heat
Heat
Heat it slowly over the fire to near boiling, watching the thermometer, until a fine curd forms.
Zana zinazohitajika:
Sufuria Kubwa
Shimo la moto
Kuni
Kipimajoto3
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.
Zana zinazohitajika:
Kitambaa cha jibini
Bakuli
Mizani ya mizani-mbili4
4
Curd from your whey
Curd from your whey
Inapakia daftari la Jupyter…
Vifaa
1- 10 litaKishikilia Nafasi
Zana Zinazohitajika
7- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
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