What You Need to Know
The technique involves heating milk and acid to create a stable emulsion through the formation of a complex network of lipids and proteins.
This technique is unique to Italian cuisine, where it is used to create a variety of ricotta cheeses and desserts.
Steps
- 1.
Ricotta al Forno (Sicily): Forms the base for baked ricotta dishes
- 2.
Torta della Nonna (Tuscany): Creates the creamy filling layer
- 3.
Sfogliatella (Campania): Provides the characteristic ricotta filling texture
The Science
Primary Reaction
coagulation