How Sheep's Milk Ricotta Cheese is Made in Italy (From Caciofiore Recipe) | Claudia Romeo

Ricotta is not actually not a cheese, but a byproduct of cheese production. In this video we’re going to see how ricotta is made with the leftover whey of Caciofiore cheese production, a sheep’s milk cheese made with a 2,000 year old Roman recipe. I visited L’Isola del Formaggio, a dairy in Bracciano, Italy to learn more about ricotta from cheesemakers father and son Sergio and Luigi.

Check out how Caciofiore is made here:    • How The Most Ancient Roman Pecorino C...  

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I'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!

How Sheep's Milk Ricotta Cheese is Made in Italy (From Caciofiore Recipe) | Claudia Romeo
#ricotta #italianfood #cheese

CHAPTERS
00:00 Intro
00:35 Cardoon rennet
01:48 The farm’s flock of sheep
03:01 Splitting the milk into curds and whey
05:16 Decanting whey to make ricotta
06:46 Ricotta rises to the surface
08:29 Spiced ricotta