I have seen some do it first by bringing the milk to 90°C to destabilize the whey proteins. Just as it is done with ricotta (hence the name caccioricotta). I have also seen that they use rennet and yogurt, why don't I use yogurt? Thank you and best regards
I have seen some do it first by bringing the milk to 90°C to destabilize the whey proteins. Just as it is done with ricotta (hence the name caccioricotta).
I have also seen that they use rennet and yogurt, why don't I use yogurt?
Thank you and best regards
tu ai fatto del primo sale . aggiornati
Ti regalo un libro di grammatica, così ti tieni aggiornato anche tu?
@@NicolaGuazzone Si ho capito che sei un genio ma su le ricette devi comunque AGGIORNARTI. Tanti auguri in bocca al Lupo