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Višak slobodnog vremena i apetita neke je pretvorio u kuhare, neke u pekare, a neke, eto i u proizvođače sira. No, ne bunimo se, jer sad znamo kako u samo pola sata napraviti ricottu. Sve što nam treba, tvrde novopečeni food bloggeri, su mlijeko, limun i malo gušća gaza. Poslužit će, pišu po instagramu, i kuhinjski papir, ali samo ako je posložen u više slojeva.

Pa evo što pišu oni koji su isprobali ovu metodu, a u nastavku donosimo par prijedloga što raditi s ricottom.

Dakle, možete koristiti bilo koju vrstu mlijeka, čak i sojino, no najbolji rezultati postižu se s punomasnim kravljim. Dobro je, tvrde upućeni, i obrano, no oni koji su to već iskušali tvrde kako rezultati baš i nisu spektakularni koristi li se mlijeko sa samo 0.9 ili 0,1 posto mliječne masti. Kad je premalo mliječne masti, ricotta nije dovoljno kremasta, a osim toga, mlijeko se ne razdvaja onako lako na sir i mlaćenicu.

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Patertizirano mlijeko također je u redu, no ne preporučuje se koristiti ultrahomogenizirano mlijeko (na ambalaži ima oznaku UHT ili trajno mlijeko) jer zagrijavanje na vrlo visokim temperaturama mijenja strukturu mliječnih proteina, što, baš kao i nedostatak masnoće, otežava razdvajanje. 

Evo sada i postupka. Trebat će vam oko 2 litre mlijeka te sok 1 i pol do dva limuna. Umjesto limunovog soka možete koristiti 78 mililitara bijelog octa ili pola žličice limunske kiseline. Po želji možete dodati žličicu soli.

Mlijeko se zagrije na 93 stupnja, dakle tik do vrenja. Ukloni se pjenica koja se stvorila pa se u mlijeko ulije limunov sok i dobro promiješa. Zatim se ostavi na miru i ne dira.

Kroz desetak minuta trebali biste primijetiti da se mlijeko razdvojilo na mlaćenicu i grudice sira. Ako je veći dio još uvijek mliječno bijel i tekući, treba dodati još jednu žlicu limunovog soka ili octa te pričekati još desetak minuta.

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Kad se mlijeko 'propisno' razdvojilo, procijedite ga, a to ćete napraviti ovako: cjedilo stavite preko šire posude pa ga obložite gazom ili kuhinjskim papirom u nekoliko slojeva, no poslužit će vam bilo koja čista, gusta pamučna tkanina poput one za salvete i posteljinu. Samo gaza je bolja.

Šupljikavom žlicom grabite grudice i stavljajte ih u cjedilo, na kraju izlijte sve (vadeći najprije veće komade žlicom izbjegavate prskanje). Ostavite ih da se cijede, između 10 i 60 minuta, ovisno o tome koliko čvrstu ricottu želite.

Treba li vam za umak za tjesteninu, dovoljno će biti kraće vrijeme, a želite li ju rezati nožem, pustite ju da odstoji duže. Možete ju čak i malo stisnuti, pa onako umotanu u gazu ostaviti preko noći u hladnjaku, a vrh joj pritisnuti tanjurićem. Tako ćete dobiti takozvanu ricottu salatu. 

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Što god da radite, potrošite ju kroz tjedan dana. A evo i kako.

Ricottom možete nadjenuti domaću tjesteninu poput raviola i tortelina, a možete ju staviti i u lazanje ili u manicotte (evo recepta!).

Od ricotte možete napraviti i njoke. Mljac.

I cheesesake. I tiramisu. Njam.

Ricottom možete nadjenuti i povrće pa sve skupa zapeći u pećnici. Ali i voće, poput krušaka i jabuka.

Možete ju pomiješati s malo vanilin šećera pa preliti po jagodama.

Možete ju ubaciti u omlet ili carbonaru.

Od ricotte možete napraviti nadjev za cannole, omiljenu talijansku slasticu od prženih tubica tijesta (evo recept!) ili nadjev za palačinke.

Kremastu ricottu možete pomiješati s kojim god začinima ili sjeckanim povrćem želite pa ćete dobiti ukusan preljev za tjesteninu, zanimljiv dip za čips ili odličan namaz za sendviče. I čvrsta može u sendviče, ali kao nadjev, a može i u salate ili na pizzu. 

To vam je, za sada, dosta.

  

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Višak slobodnog vremena i apetita neke je pretvorio u kuhare, neke u pekare, a neke, eto i u proizvođače sira. No, ne bunimo se, jer sad znamo kako u samo pola sata napraviti ricottu. Sve što nam treba, tvrde novopečeni food bloggeri, su mlijeko, limun i malo gušća gaza. Poslužit će, pišu po instagramu, i kuhinjski papir, ali samo ako je posložen u više slojeva.

Pa evo što pišu oni koji su isprobali ovu metodu, a u nastavku donosimo par prijedloga što raditi s ricottom.

Dakle, možete koristiti bilo koju vrstu mlijeka, čak i sojino, no najbolji rezultati postižu se s punomasnim kravljim. Dobro je, tvrde upućeni, i obrano, no oni koji su to već iskušali tvrde kako rezultati baš i nisu spektakularni koristi li se mlijeko sa samo 0.9 ili 0,1 posto mliječne masti. Kad je premalo mliječne masti, ricotta nije dovoljno kremasta, a osim toga, mlijeko se ne razdvaja onako lako na sir i mlaćenicu.

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Patertizirano mlijeko također je u redu, no ne preporučuje se koristiti ultrahomogenizirano mlijeko (na ambalaži ima oznaku UHT ili trajno mlijeko) jer zagrijavanje na vrlo visokim temperaturama mijenja strukturu mliječnih proteina, što, baš kao i nedostatak masnoće, otežava razdvajanje. 

Evo sada i postupka. Trebat će vam oko 2 litre mlijeka te sok 1 i pol do dva limuna. Umjesto limunovog soka možete koristiti 78 mililitara bijelog octa ili pola žličice limunske kiseline. Po želji možete dodati žličicu soli.

Mlijeko se zagrije na 93 stupnja, dakle tik do vrenja. Ukloni se pjenica koja se stvorila pa se u mlijeko ulije limunov sok i dobro promiješa. Zatim se ostavi na miru i ne dira.

Kroz desetak minuta trebali biste primijetiti da se mlijeko razdvojilo na mlaćenicu i grudice sira. Ako je veći dio još uvijek mliječno bijel i tekući, treba dodati još jednu žlicu limunovog soka ili octa te pričekati još desetak minuta.

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Kad se mlijeko 'propisno' razdvojilo, procijedite ga, a to ćete napraviti ovako: cjedilo stavite preko šire posude pa ga obložite gazom ili kuhinjskim papirom u nekoliko slojeva, no poslužit će vam bilo koja čista, gusta pamučna tkanina poput one za salvete i posteljinu. Samo gaza je bolja.

Šupljikavom žlicom grabite grudice i stavljajte ih u cjedilo, na kraju izlijte sve (vadeći najprije veće komade žlicom izbjegavate prskanje). Ostavite ih da se cijede, između 10 i 60 minuta, ovisno o tome koliko čvrstu ricottu želite.

Treba li vam za umak za tjesteninu, dovoljno će biti kraće vrijeme, a želite li ju rezati nožem, pustite ju da odstoji duže. Možete ju čak i malo stisnuti, pa onako umotanu u gazu ostaviti preko noći u hladnjaku, a vrh joj pritisnuti tanjurićem. Tako ćete dobiti takozvanu ricottu salatu. 

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Što god da radite, potrošite ju kroz tjedan dana. A evo i kako.

Ricottom možete nadjenuti domaću tjesteninu poput raviola i tortelina, a možete ju staviti i u lazanje ili u manicotte (evo recepta!).

Od ricotte možete napraviti i njoke. Mljac.

I cheesesake. I tiramisu. Njam.

Ricottom možete nadjenuti i povrće pa sve skupa zapeći u pećnici. Ali i voće, poput krušaka i jabuka.

Možete ju pomiješati s malo vanilin šećera pa preliti po jagodama.

Možete ju ubaciti u omlet ili carbonaru.

Od ricotte možete napraviti nadjev za cannole, omiljenu talijansku slasticu od prženih tubica tijesta (evo recept!) ili nadjev za palačinke.

Kremastu ricottu možete pomiješati s kojim god začinima ili sjeckanim povrćem želite pa ćete dobiti ukusan preljev za tjesteninu, zanimljiv dip za čips ili odličan namaz za sendviče. I čvrsta može u sendviče, ali kao nadjev, a može i u salate ili na pizzu. 

To vam je, za sada, dosta.

  

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Trendsavršenstvo

Od kremaste domaće ricotte dijeli vas tek pola sata lakog posla! Trebaju vam samo dva sastojka, a ako ne znate što bi s njom, ne brinite, znamo mi

Piše Tea Sumić Miletić
26. travnja 2020. - 15:11

Višak slobodnog vremena i apetita neke je pretvorio u kuhare, neke u pekare, a neke, eto i u proizvođače sira. No, ne bunimo se, jer sad znamo kako u samo pola sata napraviti ricottu. Sve što nam treba, tvrde novopečeni food bloggeri, su mlijeko, limun i malo gušća gaza. Poslužit će, pišu po instagramu, i kuhinjski papir, ali samo ako je posložen u više slojeva.

Pa evo što pišu oni koji su isprobali ovu metodu, a u nastavku donosimo par prijedloga što raditi s ricottom.

Dakle, možete koristiti bilo koju vrstu mlijeka, čak i sojino, no najbolji rezultati postižu se s punomasnim kravljim. Dobro je, tvrde upućeni, i obrano, no oni koji su to već iskušali tvrde kako rezultati baš i nisu spektakularni koristi li se mlijeko sa samo 0.9 ili 0,1 posto mliječne masti. Kad je premal...

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14. svibanj 2024 06:33