🥟DELICIOUS RICOTTA EMPANADAS FROM SCRATCH! 🥛🧀🥟❤️

Описание: Did you know that is possible to make cheese at home?! And even better, making empanadas with the leftover whey! Tastes great, no waste!
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Ingredients for the Ricotta Cheese:

1 gallon of raw Milk, or substitute with whole Milk from the store
1/2 cup of Fresh Lemon Juice
Salt to taste
*Thermometer

Ingredients for Empanadas:

2 cups of White Flour
1 tsp Baking Powder
1/2 tsp Salt
1 tsp Sugar
4 tbsp Salted Butter
1 cup Warm Whey from the Ricotta Cheese

Ingredients for the filling:

2 stems of Green Onion
1 cup of fresh Ricotta Cheese


Instructions for the Ricotta:

1.- Pour the 1 gallon of milk into the large pot. Place it over medium heat and slowly warm the milk, stirring occasionally to prevent scorching on the bottom. Heat until the milk reaches 185-195°F (85-90°C). This should take about 20-30 minutes. Do not let it boil.
2.- Once the milk reaches the target temperature, remove the pot from the heat. Slowly stir in the 1/2 cup of lemon juice. Stir gently for about 30 seconds to incorporate, then stop stirring.
3.- Let the mixture sit undisturbed for 20 minutes. During this time, the milk will curdle, separating into curds (solid white bits) and whey (clear yellowish liquid).
4.- Place a strainer or colander over a large bowl to catch the whey. Gently ladle or pour the curdled mixture into the strainer.
5.- Allow the curds to drain for 30-60 minutes, depending on your desired texture—shorter for softer, creamier ricotta; longer for firmer.
6.- Once drained, transfer the ricotta to a bowl. If using salt, stir it in now to taste. The ricotta is ready to eat fresh or use in recipes.


Instructions for Empanadas:

1.- Let's start by slicing our green onions and mixing them with the fresh Ricotta cheese, then put it in a bowl.
2.- Mix all the dry ingredients for our dough.
3.- Add the butter and mix it with the dry ingredients.
4.- Add the warm Whey gradually, you might not need all of it, this depends on the type of flour you use.
5.- Keep working with the dough until it is not sticky.
6.- Divide the dough into 8 parts and form a ball with each.
7.- On a flat surface, sprinkle a little flour and use a rolling pin to stretch each ball.
8.- Take one of the doughs and fill it with cheese and onion.
9.- Seal the edges of the empanada with a little water and then press them with a fork.
10.- In a hot skillet, add enough oil to submerge the empanadas; once the oil is boiling, place the empanadas and fry them for 1 to 2 minutes on each side until the empanada is golden brown.
11.- Remove them from the oil and serve them hot.

And that is all!☺️☺️☺️

💡 Store in an airtight container in the refrigerator for up to 5 days.
💡 The whey can be saved for baking, smoothies, or other uses.

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