UBUHANZI
UBWIZA N'UBUZIMA
UBUKORIKORI
UMUCO N'AMATEKA
IMYIDAGADURO
IBIDUKIKIJE
IBIRIBWA N'IBINYOBWA
UBWUBATSI BUSUBIRA INYUMA
UBUMENYI
SIPORO
IKORANABUHANGA
IBYAMBARWA
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.
Utangiye
A day and an evening
Amabwiriza
1
1
Sour the whey
Sour the whey
Leave the fresh whey covered at room temperature for 12 to 24 hours.
Ibikoresho by'iyi ntambwe:
Amazi y'ifromaje10 litiroIbikoresho bikenewe:
Inkono Nini2
2
Heat
Heat
Heat it slowly over the fire to near boiling, watching the thermometer, until a fine curd forms.
Ibikoresho bikenewe:
Inkono Nini
Icyobo cy'umuriro
Inkwi
Igipima Ubushyuhe3
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.
Ibikoresho bikenewe:
Umwenda wa fromaji
Ibakuli
Umunzani w'ibiro4
4
Curd from your whey
Curd from your whey
Gupakira ikaye ya Jupyter…
Ibikoresho
1- 10 litiroUmwanya
Ibikoresho bikenewe
7- Umwanya
- Umwanya
- Umwanya
- Umwanya
- Umwanya
- Umwanya
- Umwanya
Iki gishushanyo gikora
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