Primo Sale

I can't tell the difference between Primo Sale and ricotta in terms of taste. The difference: Primo Sale is the first fresh cheese. Ricotta is cooked cheese that is made from whey with additional milk (25% milk to the whey quantity). The whey is heated with the milk to 85 degrees and then skimmed off. However, the yield is low.

[Translate to Englisch:]

3 L raw milk 0.2g dry rennet 4g salt

Preparation

Heat the milk to 35 degrees and stir
Dissolve the dry rennet in 10g warm water and stir into the milk
Remove the pan from the heat and leave to stand for 30 minutes
Cut the jelly into 1.5 cm pieces with a knife, horizontally and vertically, heat to 35 degrees.
Leave to rest for 15 minutes, then you will see the whey
Stir the mixture, break up large pieces
Wait 30 minutes, stir again
Wait 30 minutes, stir again

Filling

Line a cheese mold with a cloth
Pour the curd into the mold with a ladle.
To press, place 1 cheese mold filled with pebbles on top of the cheese.

Turn

After 20 minutes, remove the cheese from the cloth and turn it over
Put the cloth back into the mold and turn and press again after 60 minutes

The Primo Sale is ready.

You can use the cheese like ricotta, but you can also freeze it in portions and then use it for cooking, e.g. as a filling for ravioli.

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