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Cheese from Italy, Sicilia
Ricotta is a boundary entry, set by heat and acid, not by microbes. Whey of cow, sheep or goat milk is heated to 50–55 °C with about 10 % raw whole milk, then to about 80 °C, where sour whey or water with vinegar makes the proteins flake. The drained ricotta is salted and dried about a week, then baked in a wood oven 5 to 10 times until it has a thin red-brown skin.
| Whey (lacciata) of cow, sheep or goat milk, or a mix | [pat-sheet][onaf-sheet] |
| Raw whole milk of the same speciesabout 10 % of the whey | [pat-sheet][onaf-sheet] |
| Sour whey (agra, pH 4–4.5) or water with vinegar | Citric or lactic acid can do the same job[pat-sheet][onaf-sheet] |
| Salt | [pat-sheet][onaf-sheet] |
| Ground black pepper (optional) | [onaf-sheet] |
| Starter | sour whey (agra) or water with vinegar as the acid |
Total time across the recorded steps: 28 days – 29 days
What changes: Raw whole milk, about a tenth of the whey, goes into the whey at 50–55 °C
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 and acid, not by microbes. Whey of cow, sheep or goat milk is heated to 50–55 °C with about 10 % raw whole milk, then to about 80 °C, where sour whey or water with vinegar makes the proteins flake. The drained ricotta is salted and dried about a week, then baked in a wood oven 5 to 10 times until it has a thin red-brown skin. Made in 6 steps over 28 days – 29 days. The longest step, rest and sell, takes 20 days (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 20 daysReported[onaf-sheet] | Rest and sell |
|---|---|---|
| Temperature | 50–55 °CReported[pat-sheet][onaf-sheet] | Warm the whey and add milk |
| Acidity | pH 4–4.5Reported[onaf-sheet] | Heat, add acid and let the flakes rise |
The salted, dried ricotta is baked in a wood oven between 5 and 10 times, which gives it a skin. Its acid is sour whey from the farm or water with vinegar.
The sheets record the controls of the process itself, which are heating the whey to 85–90 °C, salting the ricotta and drying it about a week, baking it at about 230 °C, and an optional cold room at 6–8 °C before sale.
Every number is labelled with how it is known. How this atlas is made
The regional sheet calls it a product of the oldest farm tradition, when ricotta was put in the wood oven after the bread to cook and dry in the leftover heat.
