How to make ricotta - RICOTTA SICILIANA

A product with a history stretching back thousands of years, its preparation almost unchanged over time.
A soft, creamy, sweet, fresh consistency, a beautiful shiny white: ricotta has accompanied Italians since time immemorial and is the very form of milk, to paraphrase one of Andrea Camilleri's masterpieces. It is a delicious dairy product born from a simple idea in Sumerian times and perfected first by the Egyptians and then the Greeks.
This dairy product is one of the few foods that has accompanied human history for so long, changing so little...
Let's find out how it is made...
Ricotta is a dairy product, not a cheese. It is not made through the coagulation of casein, but from whey protein. This is the liquid part that separates from the curd during cheesemaking.
The whey protein coagulation process takes place by heating the whey to a temperature of 80-90 °C. The coagulated mass is then placed in perforated containers (in ancient times, wicker or cane baskets were used) to drain off the excess liquid.

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I'm hungry now 😫

[@Veca_racing]

Nice 🎉

[@ciaociaobaobao5360]

Questa si che è ricotta buonissima vera ricotta siciliana ❤

[@giuseppeventre9379]

beutiful i love ricotta from sicily

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Wow

[@mrwilson6783]

mmmmm so yummy

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❤

[@teodorosette4872]

Ciao