Arequipe de Leche de Cabra | Dulce Artesanal Cremoso y Delicioso by @dubisortiz on 3Speak
Prepara conmigo este delicioso arequipe de leche de cabra, una receta tradicional con un sabor único y textura suave. Te enseño paso a paso cómo lograr ese color dorado y cremoso perfecto, ideal pa...
Tags: #leche
Here we have today the Leach of Cabra. I have a litre Leach of Leach and I'm a delicious, dulce of leech. We're going to a recitiente. We're going to a recitient. We're going to put to a and a 1⁄kucharadita of bicarbonata. Then we'll just to revolver. We're going to revolve it with a cup of pavos. Once that we're revolve it, we're going to play. and we put a one a small medium. We have to be very pendent because the bicarbonato is a ration that it's a lot to be able to be, so we have to be with much of that we don't get to derraming. The Leachia of Cabra has many properties, serve for osteoporosis, and it's absorb more rapid than the leech of the canada or the leech of Here we're going to stay, that if we don't we can't, and it's to revolving. The bicarbonato, it also, it also, for that we can't cut the leech, to avoid or neutralize the acidity of the leech, and evite cuters it. Also, it does the color characteristic, that is the color, like, caramel, brilliant, and the other ration is that it us help to add the caramel, the color caramelo, to the arrequipe or dulce of leech, as, as you want to call it. Start very pendient that it's almost it's derrama, for what it has the ration of the bicarbonato. So, it's upume, and try to desubes. So, what we do, we do, we and we're very pendient. I like to put you always this cupchara, because no Yeah, are presenting the Vulcansito. That's what you see here on. We have to continue to revolving, to know if there's the artemite, you know, it has to be the end of the oil, or when we get here in a cup, that we get here in a until that there still the process to start. To be very careful with those volcanoes that we're seeing there, and that can't keep to one. But, yeah, that's the process fined. Well, yeah, this is Ducer, and this Ducense is, look how see the bottom of the Oya. Here we look, we look. We're going to go to go back. And we'll continue revolving because, as it's like here in the candela, that in the pogon, it's not going to get to come to make. Look, how it's the pond in the owing, or the and the measure that is enfriing, it's enduricing a little more. And so, we'll get this delicious, dulce of leagy. a minute that he's, he's freeing, he goes more, look. We can use. We can consume with a galliette of salt, with pan of salt. This is delicious. This is a good of milk, of leech of cava. We're going to clean it around. We're going to let it free it, because if we're tap it, because if we tap it, so it's If we're going to make the nevera, we have to be completely free, because it can't damage. This is the quantity that we've got from a litre of leech of cabl. Now, I proceed to, to take a little of the oil. Look, how it's see. I'm going to eat this with a galeetica of salt. Because this is delicious, this is a very, a very dulcura. This makes recordar the infancy that always peleademes for the oya, and we play for that,