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Cheese from Italy, Sardegna
Fresh sheep or goat ricotta is hung in a cloth for one or two days to drain, then worked by hand in a clay pan or wide glass demijohn, sometimes with a little salt. Covered with tulle and stirred every day, it ferments for a month or more until it is very white, creamy and sharp. It is made in summer, eaten in autumn and winter, and kept in small glass jars.
| Fresh ricotta of sheep, goat or mixed whey | Makers say it works best with a traditional ricotta boiled for longer[laore-sheet][onaf-sheet] |
| Salt (optional) | Only a little, and some makers add none[laore-sheet] |
Total time across the recorded steps: 31 days – 32 days
What changes: Starting material: fresh sheep or goat ricotta
The ricotta is made from the whey left after cheesemaking, by the traditional method.
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
Fresh sheep or goat ricotta is hung in a cloth for one or two days to drain, then worked by hand in a clay pan or wide glass demijohn, sometimes with a little salt. Covered with tulle and stirred every day, it ferments for a month or more until it is very white, creamy and sharp. It is made in summer, eaten in autumn and winter, and kept in small glass jars. Made in 5 steps over 31 days – 32 days. The longest step, ferment, stirred every day, takes at least 30 days (Laore Sardegna (regional agricultural develop…). Lactobacillus kefiri, L. paracasei, L. plantarum and L. paraplantarum, among 10 Lactobacillus species found in a related product, Apulian ricotta forte, which also ferments naturally does most of the fermenting.
| Main step | at least 30 daysReported[laore-sheet][onaf-sheet] | Ferment, stirred every day |
|---|
Drained fresh ricotta is crushed and left to ferment for a month or more, stirred every day. A demijohn closed with a plastic cap instead of cloth gives a sweet version.
The pan is covered with tulle and checked every day for insects and larvae. The finished jars are kept in the fridge at 4–6 °C.
Every number is labelled with how it is known. How this atlas is made
Oral accounts from older people in Teulada and Santadi show it has been made for more than a century. The terracotta jar (sa pruina) once used was replaced by the glass demijohn, which is easier to check.
