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Ricotta

Ricotta cannot be considered a cheese, since it is not obtained from the curd, but from its by-product, milk whey.
The proteins of milk appear in two different ways: casein (80%) and the proteins of whey (20%). Casein is separated together most of the fat and forms the curd.
The proteins that remain in the whey (after which they are named) separate from the rest (coagulate) at a temperature of 75-80 degrees. The process is favored by the addition of vinegar or lemon to acidify.
The whey is salted and heated until white flakes form, consisting of the proteins of whey, residual fat, lactose, and mineral salts. The product is extracted with the skimmer and put into special baskets enabling it to clear.

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