I-cheese okanye i-ricotta (curiti, ital). Akukona ngokuchanekileyo ukubiza i-ricotta ushizi okanye i-cottage cheese, ekubeni ingenziwa kubisi, kodwa kumbindi wobisi, ohlala emva kokulungiselela i-Mozzarella ushizi, umzekelo, okanye ezinye iitshizi. Okokuthi, isiseko se-ricotta asikho i-casein (njengokuba kukho ubuninzi beentshizi), kodwa i-lactoalbumin (into encedo kakhulu kumzimba womntu). Kufuneka kuqatshelwe ukuba iimveliso ezifanayo zemveli ezivela kwi-lactoalbumin zenziwe kuphela e-Italy, kodwa nakwamanye amazwe. Xa wenza i-ricotta, ubisi isetyenziswe kwizilwanyana zeentlobo ezahlukeneyo okanye iimxube.
Ukupheka i ricotta ekhaya
Ngoko, i-ricotta, iresiphi elula, kufuphi neyinyani, kodwa ukusetyenziswa kwekhaya. Okokuqala, ukushisa i-serum kwiqondo lokushisa malunga nama-70-80 ° C. Emva kokufudumala ukuya ku-86ºС, i-foam emhlophe ibonakala kwaye i-flocs iqalile, okufuneka iqokelelwe kunye nomgodi omncinci. Iibhokotshi ezibangelwayo ziphonswa kwisihlunu (engekho isinyithi). Ungayongeza xa i-ricotta ishushu kwaye uyixube. I sieve isetyenziselwe ukuhlenga. Ukulungela kulungele wena. Ukulungelelanisa i-ricotta kungagcinwa iintsuku ezingama-40 ukuya kwe -55 kwindawo epholileyo, umoya. Ngokugcinwa kwexesha elide, i-crust is formed, ngamanye amaxesha i-moldy - iyanqunyulwa.
Ikhetho lekhaya
Abapheki abaninzi benza i ricotta ebisi kunye nemon. Ngokuqinisekileyo, awukwazi ukubiza isidlo esiphumela i-ricotta kwisiqhelo sase-Italiki, kodwa intlawulelo yemveliso ibangelwa kakhulu.
Izithako:
- i-juice yamatemu amathathu;
- 2 ilitha yobisi olupheleleyo (unokutshintshwa ngekrimu ukuba ufuna ukufumana i ricotta enamafutha);
- 1 ithisipuni yeswekile;
- ityitye yetyuwa.
Ukulungiselela
Ubisi bubushushu kwisitofu ukuya kwi-90 ° C, kodwa qiniseka ukuba ayibilise. Yongeza ityuwa kunye noshukela kubisi obushushu. Ijusi le-lemon kufuneka ifakwe kwaye ifakwe kubisi. Ngomzuzu kufuneka ube neeflegi, ukuba kungenjalo, yongeza ijusi encinane. Ukucofa umxube obangelwayo, uwuphonse kwi-gauze uze uwufake kakuhle. Yikho konke! Umtshintshi we-ricotta ulungele. Ingadliwa kunye neepuni, isasaza ngesonka, yongeza kwii-saladi.
Ukupheka nge-ricotta
Izitya ezahlukeneyo nge-ricotta zithandwa kakhulu ngamaNtaliyane. Kwi-version elula, i-ricotta idliwa ngokusasaza ngesonka. Le mveliso imimangaliso iyinxalenye yesitya esikhulu kakhulu saseNtaliyane, ukusuka kwi-ravioli kunye neladidi ukuya kwiidyuwa kunye neepesiti. Amanqatha amaninzi kunye nosawoti omncinci afanelekile kwiidyuli kunye namadaka amnandi. Unobumba obuninzi kunye nobuncinci bulungele iipae, i-saladi kunye nezinye izinto zokutyiwa.
Ukusuka kwi-ricotta kuvela, umzekelo, isidlo sasekuseni esilungisiwe kakhulu-i-casserole.
Izithako:
- 0.5 kg ye ricotta;
- 2 izikhukhu zeenkukhu kunye nee-squirrels ezi-3;
- Maqanda 2;
- 1 isipuni esisikiweyo seelmon;
- 100 ml yobusi;
- 100 g yeziqhamo;
- i-pinch ye-sinamoni - ukunambitha.
Ukulungiselela
I-Ricotta, amaqanda, i-sinamoni, u-honey, i-yolk, i-zest, izityalo ezidibanisa kakuhle, zizisa ubuninzi obukhulu. Iiprotheni zibethelwa kwi-foam eninzi, zixuba ngobuninzi. Beka yonke into kwifom egcotyiweyo, bhaka ehovini yatshisa kwi-150 ° C. Phantse izithako ezifanayo, kunye nokudibaniswa kwe-spoonful rum, iivinki, ubisi kunye nomgubo, unokwenza i-pudding enhle kakhulu. Kuyimfuneko kwakhona ukudibanisa i-ricotta ngamaqanda, iziqhamo ezithandiweyo, isinamoni, i-lemon zest. Ngalesi sikhathi xa ubisi ubilisa ukuphosa i-semolina (malunga neepunileji ezi-3), ncinane ukupheka. Hlanganisa abamhlophe abamhlophe ngobuninzi bamango kunye nobisi, kunye nobunzima obukhulu kunye ne-ricotta kunye nezinye izithako, zongeza iidiliya kunye ne-rum. Beka kwi-ovini esetyenziswe kwi-175 ° C. Ukulungela i-pudding ingafafazwa ngoshukela ophuhliweyo.