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Cheese from Southern Italy, especially Sicily
A boundary entry, set by heat and acid rather than by microbes. Whey left from making cow, sheep or goat cheese is heated to 80–85 °C, sometimes with a little milk or an acidifier, until the whey proteins float up as flakes. The ricotta drains in baskets, is salted by hand and dried for weeks to months, often in the open air, into a firm, crumbly grating cheese.
| Whey from cheesemaking (pecorino, mixed or goat cheese) | [pat-sicilia][pat-basilicata] |
| Milk, added at 60–65 °C (Basilicata, optional)2–10 % | [pat-basilicata] |
| An acidifier such as lactic or citric acid; traditionally 'agra', whey soured with lemon or vinegar | [pat-sicilia] |
| Dry salt, rubbed on by hand | [pat-sicilia][pat-basilicata] |
| Starter | none; heat and acid set |
Total time across the recorded steps: 11 days
What changes: The whey is heated to 80–85 °C in a tinned copper cauldron
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
A boundary entry, set by heat and acid rather than by microbes. Whey left from making cow, sheep or goat cheese is heated to 80–85 °C, sometimes with a little milk or an acidifier, until the whey proteins float up as flakes. The ricotta drains in baskets, is salted by hand and dried for weeks to months, often in the open air, into a firm, crumbly grating cheese. Made in 5 steps over 11 days. The longest step, dry and ripen, takes at least 10 days (ALSIA Basilicata).
| Main step | at least 10 daysReported[pat-basilicata][onaf-rs] | Dry and ripen |
|---|---|---|
| Temperature | 80–85 °CReported[pat-sicilia][pat-basilicata] | Heat the whey |
Fresh ricotta is salted and dried for weeks or months, which turns a soft, perishable whey curd into a firm grating cheese that keeps.
Salting and drying are what preserve it; after cleaning it is kept in cold rooms.
Every number is labelled with how it is known. How this atlas is made
In Sicily the priest Gaetano Salamone wrote a treatise for farmers and cheesemakers in the late 1800s describing how ricotta was made. Salted ricotta was the old way to keep it longer than fresh ricotta.
