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Cheese from Italy, Sardegna
Ricotta is a boundary entry, set by heat, not by microbes. Whey left from Sardinian sheep cheese is filtered through cloth, heated with stirring to about 60–70 °C, then without stirring to 80–82 °C, and the flakes are left 20–30 minutes to rise. They are ladled into baskets, drained a few hours and chilled, and the ricotta is wrapped in parchment after 18–22 hours.
| Whey from sheep cheese (pecorino) making | Filtered through a cloth; dairies may blend in milk or cream to improve texture and yield[laore-sheet][pala2016] |
| Salt (optional) | [onaf-sheet] |
| Starter | none; heat makes the curd |
Total time across the recorded steps: 18 h – 23 h
What changes: Starting material: sheep whey left from pecorino making, filtered through cloth
The whey stays in the vat where the pecorino curd was made, or goes back in after filtering through a cloth.
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
Ricotta is a boundary entry, set by heat, not by microbes. Whey left from Sardinian sheep cheese is filtered through cloth, heated with stirring to about 60–70 °C, then without stirring to 80–82 °C, and the flakes are left 20–30 minutes to rise. They are ladled into baskets, drained a few hours and chilled, and the ricotta is wrapped in parchment after 18–22 hours. Made in 5 steps over 18 h – 23 h. The longest step, drain in baskets and chill, takes 18–22 h (Laore Sardegna (regional agricultural develop…) and runs at 4–5 °C (Laore Sardegna (regional agricultural develop…).
| Main step | 18–22 hReported[laore-sheet][onaf-sheet] | Drain in baskets and chill |
|---|---|---|
| Temperature | 4–5 °CReported[laore-sheet][onaf-sheet] | Drain in baskets and chill |
| Acidity | pH 6.1–6.8Reported[pala2016] | Wrap and keep cold |
The fresh sheep ricotta of Sardinia, made from the whey of the island's pecorino. Heating stops at about 80–82 °C and the flakes are left to rise for up to half an hour.
With a pH of 6.1–6.8, high water activity and no preservatives, fresh ricotta is an easy medium for spoilage and pathogenic bacteria, so it is chilled at once and kept at 2–4 °C. Pala et al. found no Listeria monocytogenes or Bacillus cereus in their dairy samples.
Hazards the sources name: Listeria monocytogenes and Bacillus cereus (always below the detection limit in MAP-packed ricotta fresca from three industrial dairies).
Every number is labelled with how it is known. How this atlas is made
The Laore sheet says fresh ricotta has been made in Sardinia for as long as sheep milk has been made into cheese there, citing Vodret (Scienza e Tecnica Lattiero-Casearia, 1970). Pala et al. note that a 1999 ministerial decree lists it as ricotta fresca ovina or ricotta gentile.
