Volantino

THEWIDEWORLD OF MILK AND ITS DERIVATIVES Boil the milk in a small saucepan for a few minutes, add the lemon juice, then the salt and spices. Mix and let the mixture cool. Place the well-opened cheese cloth inside the strainer and place it in a bowl. The mixture, which is still inside the saucepan, begins to solidify. Now pour it on the gauze thus allowing the liquid to separate from the solid part (defined curd ). At the end, close the cloth and squeeze it: the liquid that comes out is called whey . sing a knife, make a few small cuts on the curd so that the remaining liquids comes out and let it rest until it is sufficiently compact. Finally, transfer the curd into a mould, slightly pressing to give it its shape. Let it solidify in the fridge for a few hours, then the cheese will be ready! Try tasting the cheese you have obtained and describe its flavour. • The addition of lemon causes the liquid (whey) to separate from the solid part (curd); • After squeezing, shaping and letting the curd rest, the cheese is obtained. This happens because the acid in the lemon FAVOURS the agglomeration of caseins, a type of protein contained in milk. As these proteins bond, they acquire fats, vitamins and mineral salts, while the water - together with the proteins, is expelled in the form of whey, that ricotta can be obtained from. For the production of cheese, rennet is usually used instead of lemon, which can be of animal origin, if obtained from the stomach of cattle, or of vegetable origin if extracted from thistles or from the green parts of fig trees. SUPER FOODIES LAB PROCEDURE: WHAT CAN WE OBSERVE?