What You Need to Know
Combining milk and acid through a process of emulsification, which involves the formation of a stable mixture of two or more liquids that don't normally mix. The emulsification of fat molecules from the milk is crucial in this process, and the coagulation creates a light and airy cheese.
Unique to Apulian cuisine, this technique is essential for creating a variety of cheeses and dairy products with a light and airy fat emulsification.
Steps
- 1.
Ricotta forte (Apulia, Italy): Extended fermentation creates a pungent aged version
- 2.
Ricotta salata (Sicily, Italy): Salting and pressing creates a firm grating cheese
- 3.
Pastiera napoletana (Campania, Italy): Provides the creamy filling for this Easter pie
The Science
Primary Reaction
emulsification