Ricotta di Bufala Campana

Ricotta di Bufala Campana (Traditional Buffalo Milk Ricotta)

A fresh whey cheese from the Campania region, made traditionally from the whey of buffalo milk mozzarella production. It is delicate, creamy, and slightly sweet — best eaten within a day or two of being made.

Prep

20 min

Cook

40 min

Total

60 min

Serves

Makes about 600 g (21 oz)

Difficulty

Medium

Recipe ingredients

• •4 L (1 gal (about 4¼ qt)) fresh buffalo milk whey, The clear yellowish whey drained from mozzarella curd. Use immediately while still warm (around 45 °C / 113 °F); if cooled, reheat gently. Cow's milk whey can substitute but yields a less rich cheese.
• •250 ml (1 cup (about 8½ fl oz)) whole buffalo milk, Added to the whey to improve yield and texture. Whole cow's milk is the standard home-kitchen substitute.
• •1 tsp fine sea salt, Traditional Campania ricotta is made unsalted; salt is optional for modern palates.
• •1 tbsp white wine vinegar or lemon juice, Only if the whey does not curdle on its own. Traditional makers rarely need it.

Steps

1. 1 Pour the fresh warm whey (around 40–45 °C / 104–113 °F) into a wide, heavy-bottomed stainless-steel pot. Add the buffalo (or cow) milk and stir gently to combine.
2. 2 Heat slowly over medium-low heat, stirring occasionally to prevent scorching on the bottom. Bring the mixture up to 85–90 °C / 185–194 °F — just below a simmer. Do not boil. If small white flakes begin to rise and clump on the surface, the whey is curdling correctly. If nothing forms after 10 minutes at this temperature, add the vinegar or lemon juice to encourage curdling.
3. 3 Maintain the temperature (off-and-on gentle heat) for 5–10 more minutes. You will see fine white curds ('fior di ricotta') floating on a clear, greenish-yellow whey.
4. 4 Remove from the heat and let the pot sit undisturbed for 10 minutes so the curds settle slightly.
5. 5 Line a colander with a large piece of damp cheesecloth (or a clean cotton tea towel) and set it over a deep bowl to catch the dripping whey. Gently ladle — do not pour — the curds into the cloth to keep them as intact as possible.
6. 6 Let the ricotta drain for 30 minutes at room temperature for a moist, spoonable texture (traditional Campana style). For a firmer ricotta, tie the cloth into a bundle and suspend it over the sink for 1–2 hours. Do not press or squeeze, or the cheese becomes dense.
7. 7 Transfer the ricotta to a bowl, fold in the salt if using, and taste. The cheese should be cool, very slightly sweet, and milky with no sour or bitter notes. If bitter, the whey was overheated; if sour, it was held too long at warm temperatures.
8. 8 Cover and refrigerate. Eat within 2 days for the freshest flavor — traditionally it is eaten the same morning it is made, simply with a drizzle of honey, fresh figs, or alongside fresh bread.