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Cheese from Italy, Campania
Ricotta is a boundary entry, set by heat and acid, not by microbes. Fat cow whey left from caciocavallo or scamorza is salted at about 1 kg per 100 litres, enriched with a little whey cream and heated to 82–85 °C, where a soured farm whey makes the proteins rise as flakes. The flakes are ladled into baskets on a sloping table and the creamy, straw-yellow ricotta is sold at once.
| Fat cow whey from pasta filata cheesemaking (caciocavallo or scamorza) | [pat-sheet][onaf-sheet] |
| Saltabout 1 kg per 100 litres of whey | [pat-sheet][onaf-sheet] |
| Fresh whey creama small amount | [pat-sheet][onaf-sheet] |
| Acid farm whey kept from earlier batches (sieroinnesto acido), pH 4–4.5 | Added only when the whey is not acid enough[onaf-sheet][pat-sheet] |
| Starter | A soured farm whey (pH 4–4.5) is added as the acid if the whey is not acid enough; no culture is described. |
Total time across the recorded steps: 10 min
What changes: Salt and a little whey cream go into the fat cow whey
The whey comes straight from caciocavallo or scamorza making; a little fresh whey cream is added.
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. Fat cow whey left from caciocavallo or scamorza is salted at about 1 kg per 100 litres, enriched with a little whey cream and heated to 82–85 °C, where a soured farm whey makes the proteins rise as flakes. The flakes are ladled into baskets on a sloping table and the creamy, straw-yellow ricotta is sold at once. Made in 4 steps over 10 min. The longest step, heat and add the acid whey, takes at least 10 min (Regione Campania 2017) and runs at 82–85 °C (Regione Campania 2017).
| Main step | at least 10 minReported[pat-sheet][onaf-sheet] | Heat and add the acid whey |
|---|---|---|
| Temperature | 82–85 °CReported[pat-sheet][onaf-sheet] | Heat and add the acid whey |
| Acidity | pH 4–4.5Reported[onaf-sheet] | Heat and add the acid whey |
A rich ricotta from fat whey with whey cream added, salted in the vat and set with soured farm whey. The regional sheet says its straw-yellow colour comes from the fat, and describes the texture as soft and buttery.
The regional sheet notes that holding the whey above 82 °C for at least 10 minutes, with cleaned and disinfected vats, tables and baskets, is what the sheet gives as its guarantee of the ricotta's microbiological and hygienic quality. It is not ripened and is kept cold for only a short time.
Every number is labelled with how it is known. How this atlas is made
The regional sheet traces the ricotta to at least the mid-1800s. A Montella cheesemaker held one of the first Italian export licences in the 1950s, and his son later made ricotta, treccia and scamorza in Bridgeport in the United States.
