La ricotta

The ricotta follows the same first steps of the mozzarella preparation. In fact it’s made from the first whey that is produced from the milk curdling.

 

The whey is taken from the container of the curd and it’s brought to another container with water. There the curd is brought to the temperature of 85°.

 

After a while the ricotta will float. Then it’s put in little baskets where the excessive whey will drain.

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