Ricotta Val d'Orcia
Ingredients: whey of pasteurized sheep milk, sheep milk, rennet, salt, lactic yeasts.Working: the whey is put in a steam boiler at 65° C., sheep milk is added and boiled till 78° C. to let it surface and when the temperature reaches 86° C. it is put in baskets, then is kept in a refrigerator at 3-5° C. Maintenance time: 5 days from the date of the production. Keep in a refrigerator. Serving suggestions: excellent ingredient for dessert or on its own with a drop of olive oil.
