Ricotta cheese
By VicentaLakin
A lot of kids are homemakers. It's okay. I'll finish my homework. It is simple, and it also learns about the “chemical” reactions of protein condensation, the perfect partner for breakfast and tea。
Recipe Recommendations
- milk 2L
- light cream 250ml
- lemon juice 50g
- sea salt 15g
- sour and salty
- cook
- half an hour
- simple
Steps for Ricotta cheese
1
Prepare food。
2
Milk and light cream pour into the pot, heat it up, and milk is not boiled, except when the hand is boiled and lemonade is added。
3
Smash it gently, then open the smallest fire for eight minutes。
4
When the oil is separated, filter it with gauze。
5
When the gauze is wrapped up, the extra milk is squeezed out of the hand, then the drying is over for 40 minutes, then it is frozen and preserved。
6
Toast cut to the four sides, half-opened, oven preheated 180 degrees for five minutes。
7
Take out Ricotta cheese and rub it on toast。
8
A little tomato with nuts。