{"id":3784,"date":"2017-05-22T15:49:40","date_gmt":"2017-05-22T14:49:40","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=3784"},"modified":"2016-07-22T15:52:52","modified_gmt":"2016-07-22T14:52:52","slug":"ricotta-ost-med-snyd","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2017\/05\/22\/ricotta-ost-med-snyd\/","title":{"rendered":"Ricotta ost (med snyd)"},"content":{"rendered":"<p><a title=\"Ricotta ost (med snyd)\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/28436182456\/in\/dateposted-public\/\" data-flickr-embed=\"true\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/c1.staticflickr.com\/9\/8779\/28436182456_3988687f13_m.jpg\" alt=\"Ricotta ost (med snyd)\" width=\"240\" height=\"180\" align=\"right\" border=\"0\" hspace=\"2\" vspace=\"2\" \/><\/a><script src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" async=\"\" charset=\"utf-8\"><\/script>Hjemmelavet friskost er sjov at eksperimenterer med i madlavningen.<\/p>\n<p>Egentligt skal der bruges forskellige kulturer og noget specielt grej for at g\u00f8re det helt rigtigt. Det er lidt for omst\u00e6ndigt til vores sm\u00e5 eksperimenter. Derfor er her en udgave med snyd, der kan laves med b\u00f8rn.<\/p>\n<p>\/Dann<\/p>\n<p><strong>Ingredienser<\/strong><\/p>\n<ul>\n<li>1 citron<\/li>\n<li>1 L s\u00f8dm\u00e6lk (gerne uhomoginiseret)<\/li>\n<\/ul>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<ol>\n<li>Pres citronen og gem saften<\/li>\n<li>Kom m\u00e6lken op i en gryde<\/li>\n<li>Varm gryden op p\u00e5 mellem varme til den koger. R\u00f8r j\u00e6vnligt for at undg\u00e5 det br\u00e6nder p\u00e5<\/li>\n<li>Sluk for varmen<\/li>\n<li>Tils\u00e6t citronsaften og r\u00f8r godt rundt<\/li>\n<li>M\u00e6lken skiller nu i to dele. Klumperne er osten og v\u00e6sken er vallen<\/li>\n<li>Lad det st\u00e5 under j\u00e6vnlig omr\u00f8ring i 10-15 minutter<\/li>\n<li>Forbered et d\u00f8rslag med et ostel\u00e6rred. Stil det hele i en sk\u00e5l, s\u00e5 vallen kan gemmes til at lave br\u00f8d med.<\/li>\n<li>H\u00e6ld nu indholdet af gryden over i d\u00f8rslaget<\/li>\n<li>Lad det dryppe godt af (tager \u00bd times tid)<\/li>\n<li>Kom det i k\u00f8leskabet pakket ind i ostel\u00e6rredet i minimum 4 timer (gerne under pres)<\/li>\n<li>Der er nu ca. 165 gram ost klar til at spise eller bruge i madlavning<\/li>\n<li>Velbekomme!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Hjemmelavet friskost er sjov at eksperimenterer med i madlavningen. Egentligt skal der bruges forskellige kulturer og noget specielt grej for at g\u00f8re det helt rigtigt. Det er lidt for omst\u00e6ndigt til vores sm\u00e5 eksperimenter. Derfor er her en udgave med snyd, der kan laves med b\u00f8rn. \/Dann Ingredienser 1 citron 1 L s\u00f8dm\u00e6lk (gerne uhomoginiseret) &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2017\/05\/22\/ricotta-ost-med-snyd\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Ricotta ost (med snyd)<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-3784","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-Z2","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3784","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=3784"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3784\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=3784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=3784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=3784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}