Cheese: Difference between revisions
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Created page with '== Ricotta == Heat your milk to almost simmer, and add a base (vinegar or lemon juice for example). Take the result through a cheese cloth and let cool. [http://www.seriouseats…' |
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== Ricotta == | == Ricotta == | ||
Heat your milk to almost simmer, and add | Heat your milk to almost simmer, and add an acid (vinegar or lemon juice for example). Take the result through a cheese cloth and let cool. | ||
[http://www.seriouseats.com/2010/02/how-to-make-fresh-ricotta-fast-easy-homemade-cheese-the-food-lab.html seriouseats.com]<br /> | [http://www.seriouseats.com/2010/02/how-to-make-fresh-ricotta-fast-easy-homemade-cheese-the-food-lab.html seriouseats.com]<br /> | ||
[http://italianfood.about.com/library/rec/blr0949.htm about.com] | [http://italianfood.about.com/library/rec/blr0949.htm about.com] | ||
Latest revision as of 12:24, 25 April 2010
Ricotta
Heat your milk to almost simmer, and add an acid (vinegar or lemon juice for example). Take the result through a cheese cloth and let cool.
