The day ends when we make the ricotta.
The whey which comes out of the cheese is heated up to a high temperature and within a short time it separates once again turning a more transparent colour. Soon after a white creamy substance floats to the surface, as the Italians say it ‘flowers’, and that is ricotta.
It is eaten very fresh, and often some of our clients wait at the door for a very hot ricotta, which endlessly reminds them of the 'ol days. Fortunately many of our customers are locals, to my delight, and were bound to be brought up as kids with the smell of ricotta cooking in the copper cauldron.
In Italian cooking it is widely used to fill fresh pasta dishes.