Ricota com Soro do Leite - Reaproveite o soro que fez queijo.

Ricotta with Whey - Reuse the Whey. In this video, you'll learn how to reuse the whey left over from making cheese to make delicious fresh ricotta. After making cheese, save the whey and make this easy and healthy recipe. ....... 📌 Ingredients for making cheese, see the link below: Liquid Rennet. See here: https://amzn.to/48jd8Ip Cheese curd and mold: https://amzn.to/4eW1wxf Digital kitchen scale: https://amzn.to/48o2X5f Digital thermometer: https://amzn.to/4e5wima Digital infrared thermometer: https://amzn.to/3C89HrM ........ 📒 Ingredients 3.5 liters of whey 9 tablespoons of vinegar 1 teaspoon of baking soda. ..... 🙂 Hi, for anyone who has any questions, here are a few points: 📌 1. When making cheese, using a sieve or cloth will change the amount of residue left over. I use a sieve, so there's more left over. If it's the other way around, you'll need to use more whey. 📌 2. The whey cannot be acidic when you make it, because if it is, the protein will not be able to coagulate (it won't form lumps), and this will depend on how you made the cheese and how you stored the whey. 📌 3. If you don't get a good result with vinegar, try citric acid (1 teaspoon dissolved in 100 ml of water). 📌 4. Here is a link from EMBRAPA, showing the process; you'll see that it's similar to the video. The website has several materials, if you want to consult other sources, completely safe and professional 👇🏼 https://www.agencia.cnptia.embrapa.br...