Ricotta Silana is a traditional creamery cheese made from cow’s milk. It is a basin-shaped cheese, pure white and wet but not sticky. Good ricotta should be firm, not solid and consist of a mass of fine, moist, delicate grains, neither salted nor ripened.
It is primarily made with cow’s milk whey which is heated to 60°C. Citric acid is added to encourage destabilization and separation and the temperature is quickly raised to 85°C. Proteins from the whey separate rise and coagulate; the proteins (lactalbumin) are skimmed off and put in a wicker basket to drain for one day after which the “cheese” is ready for the market.
Our ricotta silana is a cheese produced strictly by hand. Best eaten fresh, it presents a serous, adhesive, soft and delicate texture of ivory white / white color and a delicate flavour. It is a food that must be present in every diet (replacing, for example, the much appreciated mozzarella) because it allows you to combine the taste of a good cheese (typical of aged cheeses) with a very low caloric content (typical of light cheeses).
