This is a bit confusing, please bear with me: I was looking at a recipe to make ricotta but instead of using only milk, i used 400 ml milk and 200 ml fresh cream. I brought it to a boil and then added the juice of 2 lemons... evidently too much.
I drained the whey out and put it in the blender, and got a soft cream-cheese paste but a bit sour and lemony.. after cooling in the fridge it was almost exactly like cream cheese. I've frozen it since then but want to use it up asap... please help!
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