Contorni from Italia
2 hours 30 minutes
translated by Italian with
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.
First, we bring to a boil in a pot, soy milk, then pour it into a glass container possible
the caglierà milk better and give better performance than other materials and containers immediately after we pour the lemon juice.
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
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
We cover at this point the container with the film and let curdle the mixture for about ten minutes
in the meantime take a container, we put over a colander and within this a clean cloth
exactly how the process for the preparation of soy milk, to separate it dallokara.
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
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.
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
in this period of time it is rassoderà and still lose a bit of remaining liquid.
Before you do this we can possibly drizzle the soy curd with ingredients that a few lines further on we cited.
That's after a couple of hours our soybean curd is ready to be baggy and devoured sempilce not?