Lemon shortbread!
10 recipes
Soy Ricotta
ingredients
servings
4
Soy drink
1 liter
Lemon juice
35 grams
Side Dishes from Italy
Soy Ricotta
Soy Ricotta
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Yes you read bene..RICOTTA SOY, the great versatility of this legume we can also use it to create a vegetable cheese, a boon to those who are intolerant to lactose, gluten, but also a pleasant surprise for those who want to eat a cheese with less fat, less calories and with a flavor that has nothing to envy compared to that produced with cow's milk.
preparation
step 1
First, we bring to a boil in a pot, soy milk, then pour it into a glass container possible
step 2
the caglierà milk better and give better performance than other materials and containers immediately after we pour the lemon juice.
step 3
The first thing we notice as a result of the contact between the two liquids is the formation of small white flakes and a separation of these from the rest of the liquid
step 4
iò means that our process is bearing fruit for citric dellacido effect of the lemon soy milk proteins coagulate to form the curd, which then become our cottage cheese
step 5
We cover at this point the container with the film and let curdle the mixture for about ten minutes
step 6
in the meantime take a container, we put over a colander and within this a clean cloth
step 7
exactly how the process for the preparation of soy milk, to separate it dallokara.
step 8
Once 10 minutes is the time to filter the liquid to separate the serum from the vegetable ricotta, we do it by pouring the mixture onto the cloth that we place in the colander
step 9
well now we just have to wait for all the serum descends into the pot, stir gently to promote the ricotta with a wooden spoon.
step 10
When the serum is passed completely into the pot take the ricotta, put in a small strainer or in a fuscella and leave for a few hours in the fridge
step 11
in this period of time it is rassoderà and still lose a bit of remaining liquid.
step 12
Before you do this we can possibly drizzle the soy curd with ingredients that a few lines further on we cited.
step 13
That's after a couple of hours our soybean curd is ready to be baggy and devoured sempilce not?
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