{"id":565,"date":"2026-03-08T06:54:40","date_gmt":"2026-03-08T06:54:40","guid":{"rendered":"https:\/\/sefovirtuve.lt\/?p=565"},"modified":"2026-03-08T06:54:40","modified_gmt":"2026-03-08T06:54:40","slug":"naminis-rikotos-suris-kinu-receptai-svetaineje-thehongkongcookery-com","status":"publish","type":"post","link":"https:\/\/sefovirtuve.lt\/?p=565","title":{"rendered":"Naminis rikotos s\u016bris | Kin\u0173 receptai svetain\u0117je TheHongKongCookery.com"},"content":{"rendered":"<p><\/p>\n<div id=\"post-body-690157359248079151\">\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><\/div>\n<p>Ar kada nors gird\u0117jote apie rikotos s\u016br\u012f? Ricotta yra \u0161vie\u017eias mink\u0161tas itali\u0161kas kremin\u0117s tekst\u016bros s\u016bris, kuris puikiai naudojamas tiek daug skani\u0173 saldumyn\u0173 <i>ir<\/i> pikanti\u0161ki patiekalai! Tiesiog apibarstykite vaisi\u0173 \u0161lakeliu medaus arba aptepkite skrebu\u010dius su j\u016bros druska\/pipirais. Pikantiems patiekalams ruo\u0161ti lazanij\u0105, \u012fdaryti ravioli\u0173 ir picos ant vir\u0161aus. Sald\u017eiams skan\u0117stams naudokite gamindami sodriai lengvus s\u016brio pyragus, pyragus, pyragus ir ypa\u010d ypatingus itali\u0161kus desertinius cannoli. Koks s\u016brio gali\u016bnas, amiritas?!<\/p>\n<p>Ricotta i\u0161 tikr\u0173j\u0173 rei\u0161kia &#8222;<i>pervirti<\/i>\u201c ital\u0173 kalba, nes tradici\u0161kai gaminamas i\u0161 \u0161liu\u017eo fermento pagamint\u0173 s\u016bri\u0173, pavyzd\u017eiui, parmezano ar provolono, gamybos \u201epervirimo\u201c liku\u010di\u0173. Ta\u010diau yra ir kit\u0173 paprast\u0173 \u0161io s\u016brio gaminimo b\u016bd\u0173. Gamindami namin\u012f jogurt\u0105 ir kartais nes\u0117kmingai, savo d\u017eiaugsmui supratome, kad rikotos s\u016br\u012f labai lengva pasigaminti namuose i\u0161 keli\u0173 paprast\u0173, visada po ranka esan\u010di\u0173 ingredient\u0173! Oho, oho! Koks atradimas, skanus rikotos s\u016bris, kurio \u0161velnus, kreminis, \u0161iek tiek saldus ir rie\u0161utinis skonis, dr\u0117gna ir mink\u0161ta tekst\u016bra, paruo\u0161iamas \u0161vie\u017eias ir lengvai paruo\u0161iamas namuose. Tai buvo mano pirmasis naminis s\u016bris ir taip buvo <i>tobulas<\/i>!<\/p>\n<div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"560\" data-original-width=\"560\" height=\"560\" src=\"https:\/\/lh3.googleusercontent.com\/pw\/AP1GczPUtk6FAtbKxhKewiDUPHySyRTgNx3_nStgTJjY8VnTFShOpePCCajKYAG1uZdp3HEECcjVsuJ4UnRGx3hKgMhQLxOJpn_h3dozDKQRsyanEAkD5C9MfuOs80LGOFJax66-CvvLJrMwMtMzdoXpK_7VIw=w560-h560-no-gm?authuser=2\" width=\"560\"\/><\/div>\n<p>Dabar, norint pagaminti rikot\u0105, jums neb\u016btinai nepasisek\u0117 gaminti jogurto. Ne siree Bob, tai tik vienas i\u0161 daugelio keli\u0173 \u012f namin\u0119 rikot\u0105. Yra tiek daug skirting\u0173 b\u016bd\u0173!  <\/p>\n<p>1) <b><i>Naudokite nepavykus\u012f jogurt\u0105<\/i><\/b>: Kartais bandant pasigaminti jogurt\u0105* fermentacija neu\u017etrunka, ty pienas nesustingsta ir lieka pienas, kuriame jau yra \u201epradinis\u201c jogurtas (<i>Pradinis jogurtas yra tik jogurtas, kuriame yra gyv\u0173 aktyvi\u0173 nauding\u0173 bakterij\u0173<\/i>.) \u0160velniai pa\u0161ildykite \u0161\u012f pien\u0105, kad pagamintum\u0117te rikot\u0105. Jogurto u\u017ekandis, kuris yra r\u016bg\u0161tus, suteikia rikotai puik\u0173 a\u0161tr\u0173 skon\u012f.  <\/p>\n<\/div>\n<div class=\"separator\" style=\"clear: both;\">2) <i><b>Naudokite r\u016bg\u0161t\u012f<\/b><\/i>: \u012e kar\u0161t\u0105 nenugriebt\u0105 pien\u0105 \u012fpilkite r\u016bg\u0161ties, pvz., citrinos sul\u010di\u0173 arba baltojo acto, kad pagamintum\u0117te rikot\u0105 su \u0161vie\u017eiu citrusiniu skoniu.<\/div>\n<div class=\"separator\" style=\"clear: both;\">3) <b><i>Naudokite citrinos r\u016bg\u0161t\u012f<\/i><\/b>: \u012e kar\u0161t\u0105 nenugriebt\u0105 pien\u0105 \u012fpilkite citrinos r\u016bg\u0161ties milteli\u0173, kad gautum\u0117te neutralaus skonio rikot\u0105.<\/div>\n<div class=\"separator\" style=\"clear: both;\">4)  <b><i>Naudokite pasukas<\/i><\/b>: Pasukas, r\u016bg\u0161t\u0173 pieno produkt\u0105, pa\u0161ildykite su nenugriebtu pienu, kad pagamintum\u0117te \u0161velnaus, \u0161iek tiek a\u0161traus skonio rikot\u0105.<\/div>\n<p>Prie\u017eastis, d\u0117l kurios visos \u0161ios galimyb\u0117s veikia gaminant rikot\u0105, yra ta, kad visos jos turi r\u016bg\u0161ties komponent\u0105, pieno komponent\u0105, kartu su \u0161ilumos faktoriumi. R\u016bg\u0161tis kartu su kar\u0161tu pienu priver\u010dia pien\u0105 sutraukti, tod\u0117l susidaro \u0161velni pieni\u0161ka var\u0161k\u0117, i\u0161 kurios susidaro rikotos s\u016bris.  <\/p>\n<div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><img decoding=\"async\" alt=\"Naminis, receptas, pasidaryk pats, itali\u0161kas, s\u016bris, \u0161vie\u017eias s\u016bris, mink\u0161tas s\u016bris, rikotos s\u016bris, citrin\u0173 sultys, citrin\u0173 r\u016bg\u0161tis, pasukos, nepavyk\u0119s jogurtas\" border=\"0\" data-original-height=\"560\" data-original-width=\"560\" height=\"560\" loading=\"lazy\" src=\"https:\/\/lh3.googleusercontent.com\/pw\/AP1GczP8gNIA6dXJ61uuZMAve6ZgEhVqhu4klnq5E7YJ6T8Cdubs4HDnlGxJH4A38YWGQRWcDpN9LpHK328n9PHrZbC8uAHj4mLXAOLUwMAcAZHSeI5OpmbDw7RUUUNUow6mrO_SJtiZFwug83vqeKhzwJ-FdA=s560-no-gm?authuser=2\" width=\"560\"\/><\/div>\n<p><b><i>Pieno komponentas: <\/i><\/b>Jei gaminate rikot\u0105 su nepavykusiu jogurtu, prad\u0117kite nuo pieno, kuris nesustingo \u012f jogurt\u0105. Visus kitus rikotos gaminimo b\u016bdus prad\u0117kite nuo \u0161vie\u017eio nenugriebto pieno. Kuo didesnis riebumas j\u016bs\u0173 piene, tuo kremi\u0161kesn\u0117 rikota.  <\/p>\n<div class=\"separator\" style=\"clear: both; text-align: left;\">Kai pienas kaitinamas, atid\u017eiai steb\u0117kite puod\u0105, nes nenorite, kad pienas u\u017evirt\u0173! Nor\u0117dami tiksliai i\u0161matuoti temperat\u016br\u0105, naudokite maisto termometr\u0105.<\/div>\n<\/div>\n<div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><img decoding=\"async\" alt=\"Naminis, receptas, pasidaryk pats, itali\u0161kas, s\u016bris, \u0161vie\u017eias s\u016bris, mink\u0161tas s\u016bris, rikotos s\u016bris, citrin\u0173 sultys, citrin\u0173 r\u016bg\u0161tis, pasukos, nepavyk\u0119s jogurtas\" border=\"0\" data-original-height=\"560\" data-original-width=\"560\" height=\"560\" loading=\"lazy\" src=\"https:\/\/lh3.googleusercontent.com\/pw\/AP1GczOSn3GU5mnnUOxlkc7Dyf9mCcEe8KmpWdo1DBkWaZNwTTkxRz4OFaqstz8CSQKTrpxFQJIRAu6mbJjFbi3HDPa3Ynasxg8kL5uibSLDEsLo0glq5gwMjY8RY5lBtnFOpZM4NfYVABysfLPe8IxTIn2g4g=s560-no-gm?authuser=2\" width=\"560\"\/><\/div>\n<p><b><i>R\u016bg\u0161tinis komponentas<\/i><\/b>: Jei gaminant rikot\u0105 naudojate nes\u0117kming\u0105 jogurt\u0105, r\u016bg\u0161ties d\u0117ti nereikia, nes piene jau yra r\u016bg\u0161taus jogurto. Citrin\u0173 sultims, actui ar citrin\u0173 r\u016bg\u0161tims r\u016bg\u0161tis \u012fpilama \u012f kar\u0161t\u0105 pien\u0105 ir greitai i\u0161mai\u0161oma. Jei naudojamos pasukos, pasukos yra r\u016bg\u0161tinis komponentas ir kaitinamos kartu su pienu.<\/p>\n<\/div>\n<div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><img decoding=\"async\" alt=\"Naminis, receptas, pasidaryk pats, itali\u0161kas, s\u016bris, \u0161vie\u017eias s\u016bris, mink\u0161tas s\u016bris, rikotos s\u016bris, citrin\u0173 sultys, citrin\u0173 r\u016bg\u0161tis, pasukos, nepavyk\u0119s jogurtas\" border=\"0\" data-original-height=\"560\" data-original-width=\"560\" height=\"560\" loading=\"lazy\" src=\"https:\/\/lh3.googleusercontent.com\/pw\/AP1GczNMHZEUv74ECX1RZHiBa4YFyxqHPBSKO-qm-W_lE5OAzV2bf8Dub33RzYD2jxEzpt_-BXDXnrF-CNSQu7AlI-SiSMy_40spKnQWV1bGhxLQhS5f8cY0oB4iQ8IwB4kwUpCsw_oPv-k2wA3MMPU8qr29yA=s560-no-gm?authuser=2\" width=\"560\"\/><\/div>\n<p>\u012e pieno komponent\u0105 \u012fd\u0117jus r\u016bg\u0161tin\u012f komponent\u0105, kar\u0161tas pieno ir r\u016bg\u0161ties mi\u0161inys atidedamas ir paliekamas netrikdomas, kad susidaryt\u0173 \u0161velni var\u0161k\u0117. Auk\u0161\u010diau esan\u010dioje nuotraukoje matote, kaip pienas pradeda skirstytis \u012f vandeningas i\u0161r\u016bgas ir balt\u0105 var\u0161k\u0119.<\/p>\n<\/div>\n<div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><img decoding=\"async\" alt=\"Naminis, receptas, pasidaryk pats, itali\u0161kas, s\u016bris, \u0161vie\u017eias s\u016bris, mink\u0161tas s\u016bris, rikotos s\u016bris, citrin\u0173 sultys, citrin\u0173 r\u016bg\u0161tis, pasukos, nepavyk\u0119s jogurtas\" border=\"0\" data-original-height=\"560\" data-original-width=\"560\" height=\"560\" loading=\"lazy\" src=\"https:\/\/lh3.googleusercontent.com\/pw\/AP1GczNXG05XFNWmmTmdMy2GtEn7FbVhYo5MReYgGHw2p1o4wRssySyYytiiuPbXdbQ9Tj37oWvNBknYn2jTpLn9BvZ9HpwbO5EA1d_rGT6Z_OSVPH2jRcxuRS1FrEIfH1hTwpXk7RH68eabAAWbK7rSKWFXIw=s560-no-gm?authuser=2\" width=\"560\"\/><\/div>\n<p>Ma\u017edaug po penkiolikos minu\u010di\u0173 atsiskyrim\u0105 galite pamatyti daug ai\u0161kiau, puri balta var\u0161k\u0117 dabar plaukioja \u0161viesiai geltonose i\u0161r\u016bgose. Pats laikas atskirti var\u0161k\u0119 nuo i\u0161r\u016bg\u0173!<\/p>\n<\/div>\n<div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><img decoding=\"async\" alt=\"Naminis, receptas, pasidaryk pats, itali\u0161kas, s\u016bris, \u0161vie\u017eias s\u016bris, mink\u0161tas s\u016bris, rikotos s\u016bris, citrin\u0173 sultys, citrin\u0173 r\u016bg\u0161tis, pasukos, nepavyk\u0119s jogurtas\" border=\"0\" data-original-height=\"560\" data-original-width=\"560\" height=\"560\" loading=\"lazy\" src=\"https:\/\/lh3.googleusercontent.com\/pw\/AP1GczNSO_wafxn3Dtf_1OMXWe1woincfv1vqGJsnI2eamJwtP8U8saKkeFUCCrM2aAb1NQ9B7WVJDg9NTokX3Od8hoXrAcjB3-mbfag-ynB9-dcWRAPW_vSJSV5b5tyQ3XoeI1CX88M5CGANOPyYOZiqVEdbQ=s560-no-gm?authuser=2\" width=\"560\"\/><\/div>\n<p>Nor\u0117dami atskirti, mi\u0161inys supilamas \u012f marl\u0117s mai\u0161el\u012f per sietel\u012f. Leiskite nuvarv\u0117ti ma\u017eiausiai 15-60 minu\u010di\u0173 arba tol, kol pasieksite norim\u0105 tekst\u016br\u0105. D\u0117l trumpesnio nusausinimo laiko gaunama mink\u0161tesn\u0117, labiau tepama rikota.  Ilgesnis nusausinimo laikas padaro d\u017eiovykl\u0105 kompakti\u0161kesn\u012f.<\/p>\n<\/div>\n<p><\/p>\n<div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><img decoding=\"async\" alt=\"Naminis, receptas, pasidaryk pats, itali\u0161kas, s\u016bris, \u0161vie\u017eias s\u016bris, mink\u0161tas s\u016bris, rikotos s\u016bris, citrin\u0173 sultys, citrin\u0173 r\u016bg\u0161tis, pasukos, nepavyk\u0119s jogurtas\" border=\"0\" data-original-height=\"560\" data-original-width=\"560\" height=\"560\" loading=\"lazy\" src=\"https:\/\/lh3.googleusercontent.com\/pw\/AP1GczPz09Sei9EilNafL8TNqgrM53Ubb1oi3p8WCqAaPizrWc4uc-Ks0ZAU5_IyKHs6hRWw2SQAszbsqY31SB20xygwqkgI0m3GIFYyKtUCILZC68TNgK7JBtL_4YgAT03WIcAhxLlFo5AYnMFcS5lTChm0Gg=s560-no-gm?authuser=2\" width=\"560\"\/><\/div>\n<p>\u0160tai mano \u0161vie\u017eia, namin\u0117 rikota nuvarvinus.  \u0160iuo metu pagal skon\u012f pridedama druskos ir i\u0161mai\u0161oma. Arba, priklausomai nuo to, k\u0105 norite daryti su rikota, palikite rikot\u0105 toki\u0105, kokia yra, \u012fpilkite saldikli\u0173, pavyzd\u017eiui, medaus ar klev\u0173 sirupo, prieskonini\u0173 \u017eoleli\u0173 ar net rie\u0161ut\u0173 ar vaisi\u0173 \u017eievel\u0117s. Ricotta yra tokia universali!<\/p>\n<p>Pa\u017ei\u016br\u0117kite, kaip rikota gra\u017eiai formuojasi \u012f rutulio form\u0105?  Pakanka lengvo paspaudimo rankomis, kad susidaryt\u0173 gra\u017eus apvalumas.  Taip man patinka pristatyti savo rikot\u0105, bet daugelis \u017emoni\u0173 m\u0117gsta rikot\u0105, kuri yra laisvesn\u0117.  Biri rikota ar rikotos rutuliukas \u2013 priklauso nuo j\u016bs\u0173!<\/p>\n<p>Negaliu patik\u0117ti, kad pasigaminti namin\u0119 rikot\u0105 taip juokingai lengva!  O pagaminta rikota yra tokia \u0161vie\u017eia, tokia kremin\u0117, tokia skani, ji yra visi\u0161kai tinkama ir nepaprastai skani! I\u0161bandykite, jums patiks, patiks!<\/p>\n<\/div>\n<div>\n<div style=\"margin-left: 6%; margin-right: 6%; text-align: left;\"><b><u><i><span style=\"font-size: 23pt;\">Naminio rikotos s\u016brio receptas<\/span><\/i><\/u><\/b><\/p>\n<p><i>(pagamina 1 puodel\u012f) Paruo\u0161imas: 2 min. Virimas: 5 min. Nuko\u0161imas: 15-60 min.<\/i><\/p>\n<p><b><i><span style=\"font-size: 18pt;\">Ingredientai:<\/span><\/i><\/b><\/p>\n<p><i><u><b>R\u016bg\u0161ties parinktys (pasirinkite tik vien\u0105)<\/b><\/u><\/i><\/p>\n<\/div>\n<\/div>\n<div>\n<div style=\"margin-left: 6%; margin-right: 6%; text-align: left;\"><b><i><span style=\"font-size: 18pt;\">Nurodymai:<\/span><\/i><\/b><\/p>\n<p><i><b>Virkite pien\u0105 (jei naudojate citrinos sultis \/ act\u0105 \/ citrinos r\u016bg\u0161t\u012f)<\/b><\/i>: Kaitinkite pien\u0105 ant vidutin\u0117s silpnos ugnies, kol pienas pasieks 200 \u00b0F (93 \u00b0C), ma\u017edaug 5 min. Atid\u017eiai steb\u0117kite puod\u0105, kol pienas kaista. Nedelsdami nukelkite nuo virykl\u0117s ir \u012fpilkite citrinos sul\u010di\u0173 \/ acto \/ citrinos r\u016bg\u0161ties (<i>tik vienas i\u0161 \u0161i\u0173<\/i>) ir trumpai mai\u0161ykite, kad \u012fsimai\u0161yt\u0173.<\/p>\n<p><b><i>Virkite pien\u0105 (jei naudojate pasukas)<\/i><\/b>: Puode sumai\u0161ykite pien\u0105 ir pasukas ir pakaitinkite ant vidutin\u0117s silpnos ugnies <i><b>netrukdydamas<\/b><\/i>  kol pienas prad\u0117s virti, 190\u00b0F (88\u00b0C). Nedelsiant nukelkite nuo ugnies.<\/p>\n<p><b><i>Pails\u0117kite pien\u0105<\/i><\/b>: Palikite kar\u0161t\u0105 pieno ir r\u016bg\u0161ties mi\u0161in\u012f visi\u0161kai netrikdom\u0105 15 minu\u010di\u0173 arba tol, kol pienas i\u0161siskirs \u012f balt\u0105 var\u0161k\u0119 ir \u0161viesiai gelton\u0105 skyst\u012f (i\u0161r\u016bgas).<\/p>\n<div class=\"separator\" style=\"clear: both;\"><b><i>Var\u0161k\u0119 nuko\u0161kite i\u0161 i\u0161r\u016bg\u0173<\/i><\/b>: I\u0161klokite sietel\u012f marle ir pad\u0117kite ant dubens.  Supilkite var\u0161k\u0119 ir i\u0161r\u016bgas \u012f s\u016brio audin\u012f ir palikite 15\u201360 minu\u010di\u0173, kad i\u0161tek\u0117t\u0173 skystos i\u0161r\u016bgos.  Nusausinimo laikas priklauso nuo to, kiek mink\u0161tos ar kietos norite rikotos.  <\/div>\n<p><b><i>Sezonas, forma ir parduotuv\u0117<\/i><\/b>: \u012eberkite druskos pagal skon\u012f ir i\u0161mai\u0161ykite, kad \u012fsimai\u0161yt\u0173. Jei norite, \u0161variomis rankomis suformuokite rutul\u012f arba palikite laisv\u0105. Laikyti u\u017edengtame inde \u0161aldytuve iki 7 dien\u0173.<\/p>\n<\/div>\n<\/div>\n<div>\n<div style=\"margin-left: 6%; margin-right: 6%; text-align: left;\"><b><u><i><span style=\"font-size: 23pt;\">Naminis rikotos s\u016bris, naudojant nepavykus\u012f jogurt\u0105<\/span><\/i><\/u><\/b><\/p>\n<p><i>(pagamina 1 puodel\u012f) Paruo\u0161imas: 2 min. Virimas: 5 min. Nuko\u0161imas: 15-60 min.<\/i><\/p>\n<p><b><i><span style=\"font-size: 18pt;\">Ingredientai:<\/span><\/i><\/b><\/p>\n<\/div>\n<div style=\"margin-left: 6%; margin-right: 6%; text-align: left;\"><b><i><span style=\"font-size: 18pt;\">Kryptys<\/span><\/i><\/b>:<\/p>\n<p><i><b>Virkite pien\u0105<\/b><\/i>: Pien\u0105 su pradiniu jogurtu pakaitinkite ant vidutin\u0117s silpnos ugnies iki 88\u00b0C (190 \u00b0F) arba tol, kol pienas sutrauks ir ai\u0161kiai pasiskirs \u012f pieni\u0161k\u0105 var\u0161k\u0119 ir skyst\u012f, ma\u017edaug 5 minutes.  Nedelsiant nukelkite nuo virykl\u0117s.<\/p>\n<p><b><i>Pails\u0117kite pien\u0105<\/i><\/b>: Palikite pien\u0105 visi\u0161kai netrikdom\u0105 15 minu\u010di\u0173 arba tol, kol pienas i\u0161siskirs \u012f balt\u0105 var\u0161k\u0119 ir \u0161viesiai gelton\u0105 skyst\u012f (i\u0161r\u016bgas).<\/p>\n<div class=\"separator\" style=\"clear: both; text-align: left;\"><b><i>Var\u0161k\u0119 nuko\u0161kite i\u0161 i\u0161r\u016bg\u0173<\/i><\/b>: I\u0161klokite sietel\u012f marle ir pad\u0117kite ant dubens. Supilkite var\u0161k\u0119 ir i\u0161r\u016bgas \u012f s\u016brio audin\u012f ir palikite 15\u201360 minu\u010di\u0173, kad i\u0161tek\u0117t\u0173 skystos i\u0161r\u016bgos.  Nusausinimo laikas priklauso nuo to, kiek mink\u0161tos ar kietos norite rikotos.  <\/div>\n<p><b><i>Sezonas, forma ir parduotuv\u0117<\/i><\/b>: \u012eberkite druskos pagal skon\u012f ir i\u0161mai\u0161ykite, kad \u012fsimai\u0161yt\u0173. Jei norite, \u0161variomis rankomis suformuokite rutul\u012f arba palikite laisv\u0105. Laikyti u\u017edengtame inde \u0161aldytuve iki 7 dien\u0173.<\/p>\n<\/div>\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: left;\"><b><i><span style=\"font-size: x-large;\">Pieni\u0161kas ir s\u016brus Honkongo kulinarijoje:<\/span><\/i><\/b><\/div>\n<\/div>\n<p><a href=\"https:\/\/www.thehongkongcookery.com\/2026\/02\/homemade-ricotta-cheese.html\"> Nuoroda \u012f informacijos \u0161altin\u012f <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ar kada nors gird\u0117jote apie rikotos s\u016br\u012f? Ricotta yra \u0161vie\u017eias mink\u0161tas itali\u0161kas kremin\u0117s tekst\u016bros s\u016bris, kuris puikiai naudojamas tiek daug skani\u0173 saldumyn\u0173 ir pikanti\u0161ki patiekalai! Tiesiog apibarstykite vaisi\u0173 \u0161lakeliu medaus arba aptepkite skrebu\u010dius su j\u016bros druska\/pipirais. Pikantiems patiekalams ruo\u0161ti lazanij\u0105, \u012fdaryti ravioli\u0173 ir picos ant vir\u0161aus. Sald\u017eiams skan\u0117stams naudokite gamindami sodriai lengvus s\u016brio pyragus, pyragus, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":566,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9],"tags":[126,269,127,993,327,128,36],"class_list":["post-565","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kinietiski-receptai","tag-kinu","tag-naminis","tag-receptai","tag-rikotos","tag-suris","tag-svetaineje","tag-thehongkongcookery-com"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/posts\/565","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=565"}],"version-history":[{"count":0,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/posts\/565\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/media\/566"}],"wp:attachment":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=565"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=565"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}