Yogurt made with milk and fermented milk. Don't throw it away be
I failed to make yogurt for the first time yesterday, maybe because I used fermented milk a day after the date. It's made of normal fermentation oil, so I think I could have left it for a few more hours, but my husband left it in the fridge while I was asleep^^ But thanks to you, I made ricotta cheese after a long time
2 serving
Within 30 minutes
νŒŒμ£ΌμƒˆλŒ
Ingredients
  • Yogurt
    1300ml
  • Salt
    1t
  • a double plant
    1T
Cooking Steps
STEP 1/9
Prepare fluffy failed yogurt.
STEP 2/9
Bring to a boil over medium heat, stirring constantly.
STEP 3/9
If you see fine bubbles on the edge of the pot, add salt and stir well.
STEP 4/9
If the air bubbles in the middle are bubbling, reduce the heat to medium low and add vinegar.
STEP 5/9
From this point on, whey is separated. Don't stir often and wait for it to boil.
STEP 6/9
When it boils up, immediately reduce the heat to medicine, simmer for another 1-2 minutes, and remove from heat.
STEP 7/9
Spread cotton cloth on a sieve and slowly pour the boiled yogurt to separate the whey and cheese completely.
STEP 8/9
When the water is drained to a certain extent, cover the cloth and squeeze it by rolling it lightly. If you squeeze it, the cheese will pop out, so make sure to squeeze it gently.
If it is too salty, it becomes dry, so squeeze it with a little moisture.
STEP 9/9
Scrape the cloth clean with a spatula and put the cheese in a container.
Ricotta cheese is seasoned according to its purpose. It's delicious to mix honey, lemon syrup, or whipped cream. If you don't have enough salt, you can add it when you season it. It is eaten on crackers or baguette or with salad or pasta.
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