{"id":6241,"date":"2022-12-20T08:20:07","date_gmt":"2022-12-20T11:20:07","guid":{"rendered":"https:\/\/queijosnobrasil.com.br\/site\/?p=6241"},"modified":"2023-09-16T09:26:41","modified_gmt":"2023-09-16T12:26:41","slug":"ricota-fresca","status":"publish","type":"post","link":"https:\/\/queijosnobrasil.com.br\/site\/ricota-fresca\/","title":{"rendered":"Ricota Fresca"},"content":{"rendered":"\r\n<p class=\"wp-block-paragraph\"><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #00ccff;\">Ricota Fresca<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p class=\"wp-block-paragraph\"><span style=\"font-family: verdana, geneva, sans-serif;\">A ricota fresca apresenta formato cil\u00edndrico, com sabor albuminoso, suave, levemente salgada podendo ser condimentada ou defumada. Deve preferencialmente ser comercializada em por\u00e7\u00f5es de\u00a0200 a 300\u00a0gramas.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p class=\"wp-block-paragraph\"><span style=\"font-family: verdana, geneva, sans-serif;\">A massa \u00e9 obtida por desnatura\u00e7\u00e3o proteica (calor e \u00e1cido) das prote\u00ednas contidas no soro.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p class=\"wp-block-paragraph\"><span style=\"font-family: verdana, geneva, sans-serif;\">Em uma fabrica\u00e7\u00e3o de queijos cujo, o rendimento te\u00f3rico \u00e9 de 10%, os outros 90% representam o soro (que carreia metade dos constituintes s\u00f3lidos do leite) o qual \u00e9 a mat\u00e9ria prima para a elabora\u00e7\u00e3o de Ricota.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p class=\"wp-block-paragraph\"><span style=\"font-family: verdana, geneva, sans-serif;\">Tecnologia:<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p class=\"wp-block-paragraph\"><span style=\"font-family: verdana, geneva, sans-serif;\">O soro deve ser oriundo da fabrica\u00e7\u00e3o de queijos coalhados por coagulantes cuja, a acidez m\u00e1xima deve ser de 12\u00baD. Deve ser coado ou filtrado para elimina\u00e7\u00e3o de peda\u00e7os de massa.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p class=\"wp-block-paragraph\"><span style=\"font-family: verdana, geneva, sans-serif;\">Opcionalmente podemos fazer a adi\u00e7\u00e3o de leite integral ou desnatado (numa dosagem equivalente a\u00a0<em>4%<\/em>\u00a0calculada sobre o volume de soro) o qual ir\u00e1 proporcionar melhor rendimento, consist\u00eancia e sabor \u00e0 ricota.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<figure class=\"wp-block-table\">\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">Ingredientes<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">Par\u00e2metros<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">Medida caseira<\/span><\/td>\r\n<\/tr>\r\n<tr>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">Soro fresco de queijos (acidez m\u00e1xima de 12\u00baD)<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">100 litros<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">15 litros de soro<\/span><\/td>\r\n<\/tr>\r\n<tr>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">Leite integral ou desnatado<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">4 litros<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">600 ml de leite<\/span><\/td>\r\n<\/tr>\r\n<tr>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">Bicarbonato de s\u00f3dio<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">50 gramas<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">8 gramas<\/span><\/td>\r\n<\/tr>\r\n<tr>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">\u00c1cido c\u00edtrico<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">100 gramas<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">15 gramas<\/span><\/td>\r\n<\/tr>\r\n<tr>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">Sal refinado de qualidade<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">500 gramas(dissolvidos no soro)<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">75 gramas<\/span><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/figure>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p class=\"wp-block-paragraph\"><span style=\"font-family: verdana, geneva, sans-serif;\">Ap\u00f3s a sele\u00e7\u00e3o do soro, que dever\u00e1 ser coado ou desnatado destin\u00e1-lo ao tanque de fabrica\u00e7\u00e3o adicionando o bicarbonato de s\u00f3dio, que pode ser adicionado diretamente ao soro.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p class=\"wp-block-paragraph\"><span style=\"font-family: verdana, geneva, sans-serif;\">Inicia-se o aquecimento (indireto ou direto) at\u00e9 atingir a temperatura de 70\u00baC, fazendo a adi\u00e7\u00e3o do leite, neste momento.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p class=\"wp-block-paragraph\"><span style=\"font-family: verdana, geneva, sans-serif;\">Continua-se o aquecimento at\u00e9 que atinja a temperatura de 90\u00baC (observa-se ou n\u00e3o o afloramento de preciptados, como se o soro estivesse \u201ctalhando\u201d).<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p class=\"wp-block-paragraph\"><span style=\"font-family: verdana, geneva, sans-serif;\">Este deve ser momento da adi\u00e7\u00e3o do \u00e1cido, que dever\u00e1 estar dilu\u00eddo em 10 partes de \u00e1gua, com a redu\u00e7\u00e3o do calor e cessando a agita\u00e7\u00e3o.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p class=\"wp-block-paragraph\"><span style=\"font-family: verdana, geneva, sans-serif;\">O afloramento:<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p class=\"wp-block-paragraph\"><span style=\"font-family: verdana, geneva, sans-serif;\">A combina\u00e7\u00e3o do \u00e1cido e calor constituem os agentes capazes de desnaturar as prote\u00ednas do soro, este fen\u00f4meno denomina-se afloramento da ricota, que \u00e9 o momento da desnatura\u00e7\u00e3o total.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p class=\"wp-block-paragraph\"><span style=\"font-family: verdana, geneva, sans-serif;\">A ricota \u00e9 uma combina\u00e7\u00e3o de parte de todos os constituintes do leite, que quedam no soro e por \u00faltimo em seu formato final. Na pr\u00e1tica obt\u00e9m-se 1 quilo de ricota para cada 20 a 25 litros de soro.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p class=\"wp-block-paragraph\"><span style=\"font-family: verdana, geneva, sans-serif;\">Depois de aflorada, a massa deve ser recolhida com aux\u00edlio de conchas especiais, e diretamente depositadas na forma.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p class=\"wp-block-paragraph\"><span style=\"font-family: verdana, geneva, sans-serif;\">Salga:<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p class=\"wp-block-paragraph\"><span style=\"font-family: verdana, geneva, sans-serif;\">\u00c9 opcional e deve ser mais uma decis\u00e3o mercadol\u00f3gica que t\u00e9cnica, pois havemos de encontrar consumidores para as mais variadas adi\u00e7\u00f5es (sem sal, com sal, condimentada, temperada e defumada).<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p class=\"wp-block-paragraph\"><span style=\"font-family: verdana, geneva, sans-serif;\">A salga pode ser: atrav\u00e9s do queijo (queijo Minas Frescal com salga no leite), por polvilhamento (polvilhando sal sobre a massa depois de aflorada).<\/span><\/p>\r\n<p style=\"text-align: center;\"><span style=\"color: #00ccff;\">CONHE\u00c7A NOSSA LOJA ONLINE:<\/span><\/p>\r\n<p><a href=\"https:\/\/www.queijosnobrasil.com\/\"><img decoding=\"async\" class=\"size-medium wp-image-7443 aligncenter\" src=\"https:\/\/queijosnobrasil.com.br\/site\/wp-content\/uploads\/2023\/05\/tira_loja-300x38.png\" alt=\"\" width=\"300\" height=\"38\" srcset=\"https:\/\/queijosnobrasil.com.br\/site\/wp-content\/uploads\/2023\/05\/tira_loja-300x38.png 300w, https:\/\/queijosnobrasil.com.br\/site\/wp-content\/uploads\/2023\/05\/tira_loja.png 583w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>\u00a0<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>Ricota Fresca A ricota fresca apresenta formato cil\u00edndrico, com sabor albuminoso, suave, levemente salgada podendo ser condimentada ou defumada. Deve preferencialmente ser comercializada em por\u00e7\u00f5es de\u00a0200 a 300\u00a0gramas. A massa \u00e9 obtida por desnatura\u00e7\u00e3o proteica (calor e \u00e1cido) das prote\u00ednas contidas no soro. Em uma fabrica\u00e7\u00e3o de queijos cujo, o rendimento te\u00f3rico \u00e9 de 10%, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_wp_convertkit_post_meta":{"form":"-1","landing_page":"0","tag":"0","restrict_content":"0"},"footnotes":""},"categories":[214],"tags":[240,241,239,242],"class_list":["post-6241","post","type-post","status-publish","format-standard","hentry","category-tudo-sobre-queijo","tag-como-fazer-ricota","tag-fazer-ricota","tag-ricota","tag-ricota-italiana"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ricota Fresca - Queijos no Brasil<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/queijosnobrasil.com.br\/site\/ricota-fresca\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricota Fresca - Queijos no Brasil\" \/>\n<meta property=\"og:description\" content=\"Ricota Fresca A ricota fresca apresenta formato cil\u00edndrico, com sabor albuminoso, suave, levemente salgada podendo ser condimentada ou defumada. Deve preferencialmente ser comercializada em por\u00e7\u00f5es de\u00a0200 a 300\u00a0gramas. A massa \u00e9 obtida por desnatura\u00e7\u00e3o proteica (calor e \u00e1cido) das prote\u00ednas contidas no soro. 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