Formaggella and ricotta

Formaggella and ricotta
Formaggella and ricotta 5 1 Stefano Moraschini

Video Recipe

Formaggella and ricottaClick to enlarge

Formaggella

Put 2 litres of milk and salt in a saucepan and bring to a temperature of 30 degrees, join the curd and mix well, at this point, close the lid and cover the pot with tea towels, 1 hour after the curd is ready. The consistency should be remembered the yogurt.

Cut with a knife and put it in a container, pressing to give it shape and let it drain.

Council

You can put type pepper spice, chili or something else to give it a flavor to your liking.

Let it mature into a container with water and salt.

Ricotta

The serum was added into the pot 2 l milk and salt and leads to 90 degrees, at which point the ricotta will be afloat.

Formaggella and ricotta

Timing

  • Total:

Ingredients and dosing

  • 4 liters of whole milk
  • rennet.
  • salt q. b

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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