2020-08-13 / test@t
There is always a large amount of whey left after cooking the cheese. What to do with it? One option: make another cheese - ricotta!
- serum 5 l
- citric acid ¼ tsp
- water 50 ml
STEP-BY-STEP COOKING RECIPE
We heat the whey to 65 ° C degrees.
We dilute citric acid in a small amount of water and add to the whey.
Bring the temperature of the serum to 95 degrees and leave it for 5 minutes.
Flakes have formed on the surface - this will be our cheese. We put them in a mold with gauze. Let the serum drain. Enjoy the delicate ricotta!