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Cheese from Italy, Lazio
Whey left from making sheep and goat cheese gets 2 % sheep or goat milk and is heated to 85–90 °C in a wood-fired copper vat until the proteins rise as small flakes. The flakes are ladled into wicker baskets, left unsalted and drained in the cold for about a day. The ONAF sheet classes the coagulation as acid-thermal, so this is a boundary entry, set by heat rather than by microbes.
| Whey from sheep and goat cheesemaking | Filtered in the vat to remove impurities[arsial-lepini][onaf-lepini] |
| Sheep and/or goat milk2 % | Added as the whey heats[arsial-lepini][onaf-lepini] |
| No salt | The ricotta is never salted[arsial-lepini][onaf-lepini] |
| Starter | none; heat makes the whey proteins clot |
Total time across the recorded steps: 24 h – 29 h
What changes: A little sheep or goat milk goes into the whey from the cheese make
Output: enriched whey.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Whey left from making sheep and goat cheese gets 2 % sheep or goat milk and is heated to 85–90 °C in a wood-fired copper vat until the proteins rise as small flakes. The flakes are ladled into wicker baskets, left unsalted and drained in the cold for about a day. The ONAF sheet classes the coagulation as acid-thermal, so this is a boundary entry, set by heat rather than by microbes. Made in 4 steps over 24 h – 29 h. The longest step, drain in the cold, takes 24–29 h (ARSIAL (Lazio regional agency for agricultura…) and runs at 5 °C (ARSIAL (Lazio regional agency for agricultura…).
| Main step | 24–29 hReported[arsial-lepini][onaf-lepini] | Drain in the cold |
|---|---|---|
| Temperature | 5 °CReported[arsial-lepini][onaf-lepini] | Drain in the cold |
It is made from sheep and goat whey rather than cow whey, with only 2 % milk added. It is never salted, and the traditional make uses a wood-fired copper vat and wicker baskets.
The whey is heated to 85–90 °C. No salt is added. The ricotta is kept in a cold room at 5 °C for a few days (ONAF).
Every number is labelled with how it is known. How this atlas is made
The ricotta is listed in the Istituto Nazionale di Sociologia Rurale's atlas of Italian cheeses, and the sheet links its history to the ricotta of the Roman countryside.
