卯の花｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 30minutes
マスカルポーネリコッタ｜Genと文庫食堂さんのレシピ書き起こし
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Ingredients
- Yogurt : 400g
- 生クリーム : 600g
- レモン汁 : 大さじ3
Time required
60minutes
Procedure
-
1)
Mix the ingredients
00:17
Put yogurt, cream and lemon juice in a bowl and mix.
-
2)
Hang in a pot
01:07
Cover the bowl with a cloth and gently pour 1 to tie the mouth.
Hang it in a pan with chopsticks and leave it in the refrigerator overnight. -
3)
Finish
01:52
Mix 2 until smooth and place in a clothed container.
Cover with a cloth, place a weight, drain the water, and you're done.
Point
・ Be sure to use a clean cloth.
・ If you use fresh cream with a high milk fat content, the taste will be similar to that of mascarpone cheese.
・ If you use fresh cream with a low milk fat content, the taste will be similar to that of ricotta cheese.
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