Cacioricotta
by roby11
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INGREDIENTS
INSTRUCTIONS
Latte fresco:
portare ad ebollizione fino a quando la panna sta per traboccare, poi spegnere.
Lasciare raffreddare fino a 35-36 degC
Latte intero comprato:
Non c'è bisogno di bollirlo
Riscaldare a 35-36 degC, poi addiungere il caglio (1 cucchiaino per 3-4 litri di latte)
Aggiungere il sale
Lasciare riposare per mezz'ora senza girare
Lasciare il cucchiaio nella pentola per vedere quando e' pronto
Quando è pronto accendere a fuoco medio e con una schiumarola muovere la massa cagliata per un po', poi raccoglierla e mettere nei fuscelli a scolare
Mangiare calda o dopo qualche ora
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (0g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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