Homemade Ricotta Recipe
Why It WorksHeating the milk to between 175°F and 185°F (79 and 85°C) will produce a light and tender curd, without requiring a large dose of acid.Using the minimum acid necessary for a decent yield, and absolutely no more than that, ensures the ricotta tastes milky and sweet, not sour.Holding the curds at a high temperature for about 20 minutes allows a more true ricotta flavor to develop.The Fiat 500 had been on the road for about two hours, first grinding through the frenetic Neapolitan traffic to the city limits... Читать дальше...