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Cheese from Italy, Sicilia
Ricotta is a boundary entry, set by heat and acid, not by microbes. Sicilian whey of cow, sheep or goat, alone or mixed, gets salt and some milk of the same kinds and is heated to about 85–90 °C, with a soured farm whey (agra) added near 80 °C. The flakes rise for 15–30 minutes, are skimmed into baskets and drain on a sloping table with cold water.
| Whey from cow, sheep or goat cheesemaking, singly or mixed, filtered and chilled | [pat-sheet][onaf-sheet] |
| Raw whole milk (sheep, goat or cow), optionalgenerally about 10% of the whey volume | [onaf-sheet][pat-sheet] |
| Salta modest amount | [pat-sheet][onaf-sheet] |
| Acid farm whey (agra), pH 4–4.5 | Helps the whey proteins rise[onaf-sheet] |
| Starter | The regional sheet gives the microflora as natural; a soured farm whey (agra, pH 4–4.5) helps the proteins rise. |
Total time across the recorded steps: 15 min – 30 min
What changes: Salt goes into the filtered cow, sheep or goat whey in the cauldron
The whey is filtered and chilled after cheesemaking; salt goes into the 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
Ricotta is a boundary entry, set by heat and acid, not by microbes. Sicilian whey of cow, sheep or goat, alone or mixed, gets salt and some milk of the same kinds and is heated to about 85–90 °C, with a soured farm whey (agra) added near 80 °C. The flakes rise for 15–30 minutes, are skimmed into baskets and drain on a sloping table with cold water. Made in 5 steps over 15 min – 30 min. The longest step, add the acid whey and let the flakes 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 the acid whey and let the flakes rise |
|---|---|---|
| Temperature | 85–90 °CReported[pat-sheet][onaf-sheet] | Add the acid whey and let the flakes rise |
| Acidity | pH 4–4.5Reported[onaf-sheet] | Add the acid whey and let the flakes rise |
The general Sicilian ricotta, made from whichever whey the dairy has, cow, sheep or goat, alone or blended, with about 10% milk added. A soured farm whey (agra) speeds the flaking. It is also the base for ricotta salata.
The whey is heated to about 85–90 °C before the ricotta is skimmed off. It is not ripened and is kept at 2–6 °C.
Every number is labelled with how it is known. How this atlas is made
The regional sheet lists a notarial act by the notary Luca Cuccia (25 August, 14th century, index number 1601) in the Palermo state archive, and Carmelo Trasselli's study of Palermo's 1412–1440 food price lists, which gives ricotta as one of the most widely eaten foods. A priest, Gaetano Salamone, wrote down the method for sheep ricotta at the end of the 1800s.
