Ricotta cheese on whey with milk
Composition / ingredients
12
Servings:
Step-by-step cooking
Step 1:
Add milk to the whey (to increase the yield).
Step 2:
Heat slowly to 93 degrees stirring. Do not boil! Turn off the heat, add vinegar, mix gently.
Step 3:
Clots should appear on the surface, which should be transferred to a colander, covered with gauze, or in a special mold. After the serum drains, you can put it in the refrigerator.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Serum - 31 kcal/100g
