{"id":2499,"date":"2017-08-11T22:11:58","date_gmt":"2017-08-11T20:11:58","guid":{"rendered":"https:\/\/holavegan.theblogpress.com\/?post_type=recipe&p=2499"},"modified":"2026-04-13T06:16:22","modified_gmt":"2026-04-13T09:16:22","slug":"ricota-de-girasol","status":"publish","type":"post","link":"https:\/\/holavegan.com\/en\/ricota-de-girasol\/","title":{"rendered":"Ricota de girasol"},"content":{"rendered":"

\"\"<\/p>\n

Estoy empezando a experimentar con fermentados. Ya les cont\u00e9 que empec\u00e9 a probar haciendo yogur y tambi\u00e9n estoy por empezar a experimentar con quesos y probi\u00f3ticos. No pens\u00e9 que era algo tan f\u00e1cil, es tan f\u00e1cil como agregar un par de c\u00e1psulas de probi\u00f3ticos y dejar que las bacterias hagan lo que saben hacer.<\/p>\n

En esta oportunidad les traigo esta “ricota”, la hice con semillas de girasol y us\u00e9 probi\u00f3ticos para fermentarla, si quieren pueden obviar ese paso, hacerla y usarla. Pero les cuento que cuando fermentamos, adem\u00e1s de producir un alimento m\u00e1s nutritivo y mucho mas f\u00e1cil de digerir, el resultado es un sabor m\u00e1s complejo y delicioso, esa acidez natural que no se logra con agregar jugo de lim\u00f3n o vinagre.<\/p>\n

Los probi\u00f3ticos los pueden conseguir en la farmacia, diet\u00e9ticas o tiendas de productos naturales. F\u00edjense que sean c\u00e1psulas, no pastillas, es decir, esas que se abren y tienen polvo adentro. Lo que vamos a usar es el polvo.<\/p>\n

Para esta ricota yo us\u00e9 3 c\u00e1psulas y el sabor me gust\u00f3 mucho. Lo dej\u00e9 descansar una noche.<\/p>\n

Us\u00e9 esta ricota para hacer un relleno de espinaca y ricota, que sirve para ravioles y para tarta. Mmmmm!<\/p>\n

Resumiendo, esta ricota lleva solo 5 ingredientes, se puede hacer sin probi\u00f3ticos. Tambi\u00e9n se puede o no, dejar gotear el agua para que quede m\u00e1s cremosa.<\/p>\n

Vamos a poner manos a la obra!<\/p>\n

\"\"<\/p>\n

<\/div>
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\"\"<\/div>\n <\/div>\n \n
\n <\/g><\/svg><\/span> <\/a>\n <\/path><\/g><\/svg><\/span> <\/a>\n <\/div>\n <\/div>\n \n
\n \n

Ricota de girasol<\/h2>\n \n <\/div>\n \n
\n \n \n <\/div>\n \n
\n \n

Ingredients<\/h3>
  • 1<\/span> taza<\/span> semillas de girasol activadas<\/span> (en remojo por varias horas o mejor, toda la noche)<\/span><\/li>
  • 1\/2<\/span> taza<\/span> agua filtrada<\/span><\/li>
  • 3<\/span> c\u00e1psulas<\/span> probi\u00f3ticos<\/span><\/li>
  • 1<\/span> cda.<\/span> jugo de lim\u00f3n<\/span><\/li>
  • 1<\/span> pizca<\/span> Sal marina<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
    \n

    Instructions<\/h3>
    • Una vez activadas las semillas, colar y enjuagar bien<\/div><\/li>
    • Poner en el vaso de la licuadora, las semillas, el agua, el jugo de lim\u00f3n y la sal<\/div><\/li>
    • Procesar hasta lograr una pasta, ir parando y bajando con esp\u00e1tula de goma lo que queda en las paredes. A\u00f1adir un poco m\u00e1s de agua si la mezcla est\u00e1 muy densa, de a poco<\/div><\/li>
    • Llevar la mezcla a un bol y agregar el polvo de las c\u00e1psulas de probi\u00f3ticos, mezclar con esp\u00e1tula de goma o cuchara de madera (evitar el uso del metal, porque a las bacterias no les agrada)<\/div><\/li>
    • Tapar el bol con bolsa de tela (por ejemplo la que usamos para filtrar leches) o con un repasador liviano, debe pasa el aire pero debe estar protegido)<\/div><\/li>
    • Dejar fermentar en un lugar oscuro y c\u00e1lido, por ejemplo, adentro de la alacena o adentro del horno apagado, durante toda la noche<\/div><\/li>
    • \/\/\/Este paso es opcional\/\/\/\r\nAl d\u00eda siguiente, se puede dejar gotear la ricota por algunas horas, para que pierda agua y quede m\u00e1s cremosa. Colocarla en la bolsa de filtrar leches o en un pa\u00f1o para hacer quesos con un recipiente debajo, para que gotee el agua<\/div><\/li>
    • Ya est\u00e1 lista para consumir, conservar en la heladera en un recipiente tapado, dura 2 d\u00edas<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n <\/div>\n \n

      Notes<\/h3>
      A medida que pasen las horas, se va oxidando, van a ver que en la superficie se pone m\u00e1s oscura, eso es normal.
      \nSi pasan m\u00e1s d\u00edas se va poniendo m\u00e1s amarga, por eso recomiendo consumirla dentro de los 2 d\u00edas de preparada.
      \nUtilizar como cualquier ricota, en platos salados y dulces.
      \nDisfrutar!<\/span><\/div><\/div>\n \n
      \n \n \n \n
      <\/g><\/svg><\/span> Plato: <\/span>The world without dairy<\/span><\/div>
      <\/g><\/svg><\/span> Keyword: <\/span>Sin gluten<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

      Estoy empezando a experimentar con fermentados. Ya les cont\u00e9 que empec\u00e9 a probar haciendo yogur y tambi\u00e9n estoy por empezar a experimentar con quesos y probi\u00f3ticos. No pens\u00e9 que era algo tan f\u00e1cil, es tan f\u00e1cil como agregar un par de c\u00e1psulas de probi\u00f3ticos y dejar que las bacterias hagan lo que saben hacer. En …<\/p>","protected":false},"author":3,"featured_media":2501,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":1474,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[279,5408,291,5413,315],"tags":[1111,1224,2097,2263],"class_list":["post-2499","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-raw","category-el-mundo-sin-lacteos","category-sin-tacc","category-quesos","category-recetas","tag-fermento","tag-girasol","tag-probioticos","tag-ricota"],"yoast_head":"\nRicota de girasol - Hola Vegan<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricota de girasol - Hola Vegan\" \/>\n<meta property=\"og:description\" content=\"Estoy empezando a experimentar con fermentados. Ya les cont\u00e9 que empec\u00e9 a probar haciendo yogur y tambi\u00e9n estoy por empezar a experimentar con quesos y probi\u00f3ticos. No pens\u00e9 que era algo tan f\u00e1cil, es tan f\u00e1cil como agregar un par de c\u00e1psulas de probi\u00f3ticos y dejar que las bacterias hagan lo que saben hacer. 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