How to make your ricotta:
2 cups of full fat milk
A dash of cream (optional, for boosting the yield)
2 tablespoons of vinegar /lemon juice
Salt to taste
Mix all ingredients to a microwaveable bowl and heat full power for 3 minutes. Stir and leave undisturbed for 10 minutes, until solids are separated (cheese) from the liquid (whey).
Drain the whey through layers of cheesecloth/kitchen paper. And then you'll have your ricotta Cheese.
Press while draining gives you paneer.
The whey can be reused to replace liquid when making bread. Nothing is wasted!
Ricotta
材料:
2 杯全脂奶 (脂肪越多你得到GE 成品就會越多)
少少cream (optional, 如果你有用剩GE CREAM就落冇就算, 都係用黎增加個yield)
2 tablespoons 醋/檸檬汁
鹽/PEPPER/HERBS 去調味
入得叮叮爐GE 大碗一隻
CHEESE CLOTH 一片/KITCHEN PAPER 一堆 (隔水用, 其實我覺得搵條祝君早安用黎隔水幾好用:P )
將所有材料放曬落隻碗道, 之後微波爐大火叮3分鐘, 叮完攪攪佢再放埋一邊唔好整佢. 等10分鐘左右, 就會見到有結起一舊舊野沈底, 果D一舊舊野就係RICOTTA
用你自己GE 方法隔走D 水佢. 我自己係搵野不起然後放係KITCHEN PAPER 上面鯨乾水. 如果你鯨水鯨得越耐, 舊RICOTTA 就會越實身.
如果你鯨水果時好似壓豆腐咁搵野壓住舊芝士黎鯨的話, 出黎果舊壓實左GE 芝士就係印度芝士 paneer
RICOTTA/ PANEER 整完可放2-3日左右, 不過當場係越新鮮越好食
D 水姐係WHEY(中文好似叫乳青?), 你可以留返黎猜包包, 將佢用黎代替左麵包食譜入面用GE 水就得, 唔洗浪費.
用佢代替水的話, 整出黎D 包係會有奶香, 不過就冇用奶整咁肥(因為奶入面脂肪部份比你隔曬黎做芝
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