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gennarino.org Visita il nuovo sito di gennarino.org! 2014-01-30T00:53:55+02:00 http://www.gennarino.org/forum/feed.php?f=10&t=19353 2014-01-30T00:53:55+02:00 2014-01-30T00:53:55+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19353&p=231400#p231400 <![CDATA[Re: Prescinseua ligure: simile a Topfen/Quark/Blanc battu?]]> Statistiche: Inviato da Fiammy — 30/01/2014, 0:53

]]> 2014-01-29T19:47:32+02:00 2014-01-29T19:47:32+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19353&p=231398#p231398 <![CDATA[Re: Prescinseua ligure: simile a Topfen/Quark/Blanc battu?]]>
Il Topfen ed anche il Quark sono diversi dal philadelphia.
Lo stracchino in Austria invece non si trova proprio.

Per fare il Topfen in casa ci sono due metodi.

L'uno: riscaldare lentamente il latte inacidito in una pentola (Topf, da cui Topfen) finché non si separano il siero ed il Topfen che viene poi sgocciolato come quando si fa il labneh dallo yogurt greco.

L'altro; inoculare del latte fresco pasteurizzato con un po' di latte acido, aspettare mezz'ora, riscaldare il latte in una scodella a 22-24 gradi, mettere il caglio, girare e lasciar riposare sotto un coperchio a 22-24 gradi finché non si forma una cagliata, tagliarla a cubetti spessi due dita, portarli in uno straccio pulito con un cucchiaio grande e farli perdere il siero così che non diventano una sostanza solida come il feta ma neanche una sostanza troppo cremosa.

Il Quark al confronto contiene più siero che il Topfen ed il Blanc battu francese ancora di più.

Col Topfen facciamo tante cose, sia dolci che salate.

Statistiche: Inviato da BarbaraDiAustria — 29/01/2014, 19:47

]]> 2014-01-29T19:08:48+02:00 2014-01-29T19:08:48+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19353&p=231397#p231397 <![CDATA[Re: Prescinseua ligure: simile a Topfen/Quark/Blanc battu?]]> Statistiche: Inviato da ambrosia — 29/01/2014, 19:08

]]> 2014-01-29T12:55:01+02:00 2014-01-29T12:55:01+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19353&p=231389#p231389 <![CDATA[Re: Prescinseua ligure: simile a Topfen/Quark/Blanc battu?]]>

A proposito della prescinseua:

Statistiche: Inviato da BarbaraDiAustria — 29/01/2014, 12:55

]]> 2014-01-28T22:04:17+02:00 2014-01-28T22:04:17+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19353&p=231386#p231386 <![CDATA[Re: Prescinseua ligure: simile a Topfen/Quark/Blanc battu?]]>

Statistiche: Inviato da TeresaDeMasi — 28/01/2014, 22:04

]]> 2014-01-28T21:29:40+02:00 2014-01-28T21:29:40+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19353&p=231385#p231385 <![CDATA[Re: Prescinseua ligure: simile a Topfen/Quark/Blanc battu?]]>
http://www.cucinagenovese.it/curiosita- ... nseua.html

Statistiche: Inviato da robychi — 28/01/2014, 21:29

]]> 2014-01-28T20:44:25+02:00 2014-01-28T20:44:25+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19353&p=231384#p231384 <![CDATA[Prescinseua ligure: simile a Topfen/Quark/Blanc battu?]]> Ieri ho letto che esiste il formaggio fresco prescinseua in Liguria e vorrei sapere se è simile? :shock:
Grazie! :)

Statistiche: Inviato da BarbaraDiAustria — 28/01/2014, 20:44

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