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Cheese from Italy, Sardegna
Ricotta moliterna is a boundary entry, set by heat, not by microbes. Whey left from Sardinian sheep cheese is heated with stirring to about 60–70 °C, then to 85–90 °C, and the flakes firm for 20–30 minutes before going into cone-shaped moulds. It is pressed about 24 hours, dry-salted and dried 15–20 days in airy rooms.
| Whey from sheep cheese (pecorino) making | Sarda breed sheep; filtered through a cloth[laore-sheet][onaf-sheet] |
| Fine sea salt | One or two passes of dry salt[laore-sheet][onaf-sheet] |
| Starter | none; heat makes the curd |
Total time across the recorded steps: 16 days – 21 days
What changes: The sheep whey is stirred and heated to about 60–70 °C
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 moliterna is a boundary entry, set by heat, not by microbes. Whey left from Sardinian sheep cheese is heated with stirring to about 60–70 °C, then to 85–90 °C, and the flakes firm for 20–30 minutes before going into cone-shaped moulds. It is pressed about 24 hours, dry-salted and dried 15–20 days in airy rooms. Made in 5 steps over 16 days – 21 days. The longest step, dry in airy rooms, takes 15–20 days (Laore Sardegna (regional agricultural develop…).
| Main step | 15–20 daysReported[laore-sheet][onaf-sheet] | Dry in airy rooms |
|---|---|---|
| Temperature | 60–70 °CReported[laore-sheet][onaf-sheet] | Heat the whey with stirring |
One of the Sardinian "ricottoni", salted and dried ricottas. Moliterna is pressed in a truncated-cone mould and dried 15–20 days; testa di morto is pressed in a twisted cloth sack, toscanella is a larger cylinder and mustia is smoked. Italian Wikipedia describes ricotta in general as the whey proteins (albumin and globulin), not the casein, set by heating the whey to 80–90 °C.
The whey is heated to 85–90 °C, the ricotta is salted and dried, and the vacuum-packed product is kept in cold rooms.
Every number is labelled with how it is known. How this atlas is made
Fresh ricotta has been made in Sardinia for as long as sheep milk has been made into cheese there. Both sheets cite A. Vodret (Scienza e Tecnica Lattiero-Casearia, 1970) for the method.
