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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.
Oqalayo
A day and an evening
Imiyalelo
1
1
Sour the whey
Sour the whey
Leave the fresh whey covered at room temperature for 12 to 24 hours.
Izinto zokwakha zalesi sinyathelo:
Umlaza10 amalithaAmathuluzi adingekayo:
Ibhodwe Elikhulu2
2
Heat
Heat
Heat it slowly over the fire to near boiling, watching the thermometer, until a fine curd forms.
Amathuluzi adingekayo:
Ibhodwe Elikhulu
Umgodi womlilo
Izinkuni
Ithemomitha3
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.
Amathuluzi adingekayo:
Indwangu kashizi
Indishi
Isikali sesilinganiso4
4
Curd from your whey
Curd from your whey
Ilayisha incwadi ye-Jupyter…
Amathuluzi Adingekayo
7- Isibambeli
- Isibambeli
- Isibambeli
- Isibambeli
- Isibambeli
- Isibambeli
- Isibambeli
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