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Cheese from Italy, Sicilia
Sicilian cow ricotta is a boundary entry, set by heat and acid, not by microbes. Cow whey with salt and a little milk is heated in a tinned copper cauldron to about 90 °C, helped by a splash of soured whey (agra), until the ricotta rises. It is ladled into baskets that drain on a sloping table in cold water, and is eaten fresh or salted and dried as ricotta salata.
| Cow whey left from cheesemaking | [pat-sheet][onaf-sheet] |
| Raw whole cow milk | Optional; ONAF gives about 10% of the whey volume[pat-sheet][onaf-sheet] |
| Salt | ONAF says a modest amount, if a lightly salted ricotta is wanted[pat-sheet][onaf-sheet] |
| Soured farm whey (agra), pH 4–4.5 | A coagulation aid added near 80 °C (ONAF)[onaf-sheet] |
| Starter | The regional sheet gives the microflora as natural; a soured farm whey (agra) helps the proteins rise. |
Total time across the recorded steps: 15 min – 30 min
What changes: Starting material: chilled, filtered cow whey in a 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
Sicilian cow ricotta is a boundary entry, set by heat and acid, not by microbes. Cow whey with salt and a little milk is heated in a tinned copper cauldron to about 90 °C, helped by a splash of soured whey (agra), until the ricotta rises. It is ladled into baskets that drain on a sloping table in cold water, and is eaten fresh or salted and dried as ricotta salata. Made in 5 steps over 15 min – 30 min. The longest step, add agra and let the ricotta rise, takes 15–30 min (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at 85–90 °C (Regione Siciliana 2024).
| Main step | 15–30 minReported[onaf-sheet] | Add agra and let the ricotta rise |
|---|---|---|
| Temperature | 85–90 °CReported[pat-sheet][onaf-sheet] | Add agra and let the ricotta rise |
| Acidity | pH 4–4.5Reported[onaf-sheet] | Add agra and let the ricotta rise |
Made from cow whey, enriched with milk and salt in the cauldron and helped to set with soured whey; the baskets drain on a table of cold water. It can be turned into ricotta salata.
Heated to about 90 °C and kept at 2–6 °C; it is eaten within a few days.
Every number is labelled with how it is known. How this atlas is made
The regional sheet cites the historian Antonino Uccello on ricotta making and its tools, and Carmelo Trasselli's study of the Palermo price lists of 1412–1440, where ricotta was among the most eaten foods.
