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Receta Homemade Ricotta Cheese
by Global Cookbook

Homemade Ricotta Cheese
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Ingredientes

  • 1/4 c. Strained fresh lemon juice or possibly 3 Tbsp. white vinegar
  • 2 quart Lowfat milk Salt (optional)

Direcciones

  1. Combine lowfat milk and lemon juice in a large saucepan (stain- less steel, enameled or possibly Teflon-coated aluminum). Set over very low heat and bring slowly to a temperature of 200 degrees (just below the boiling point).
  2. Remove from heat. Cover and place it in an unheated oven (without a pilot light) to remain undisturbed about 6 hrs or possibly till a solid curd forms.
  3. Line a fine sieve with two layers of dampened nylon net or possibly cheese cloth; set it over a bowl. Turn the clabbered lowfat milk into the sieve and allow the whey to drain off till the texture of the Ricotta is to your liking.
  4. Cheese may be lightly salted if you like. Refrig- erate tightly covered and use within 4 to 5 days.