Are Mozzarella and Ricotta actually related? The ultimate step-by-step guide (Video + Photos)

Foodthink Says

Modern notions of hygiene generally hold that handmade fermented foods pose safety risks, and that standardised fermentation using a single strain of bacteria in a factory setting is the only safe approach. Yet, before accepting this narrative, we should recognise that cheese fermentation is, first and foremost, a gift of nature. The initial microbial environment for cheesemaking comes from the diverse combination of bacteria found in raw milk; the rennet that allows raw milk to coagulate originates from the stomachs of ruminants; and in some regions, the skins and wooden barrels used to hold the milk provide the beneficial bacteria necessary for fermentation.

Through the synergy of these beneficial bacteria, the properties and texture of milk undergo a significant transformation, which not only extends the shelf life of the dairy product but also enhances its nutrition and flavour. Research cited by Sandor Katz in *The Art of Fermentation* indicates that the microbial diversity in traditionally fermented dairy is far greater; consequently, their levels of thiamine (vitamin B1), riboflavin (vitamin B2), vitamin B6, and folic acid are significantly higher than those found in the mass-produced, single-strain fermented Lacto dairy products of the time.

So, why not try making cheese by hand and experience the joy and deliciousness of fermentation? In this edition of “The Alchemy of Food”, we have invited Liu Yang, the proprietor of Bule Handmade Cheese, to demonstrate how to use traditional methods to make two types of Italian handmade cheeses at home: Mozzarella and Ricotta.

Next, add a few drops of rennet, stir quickly, and let it sit for another half hour. At this point, the whey will begin to separate from the milk.

After giving it one final stir, use a tool to steady the milk. After resting for an hour, you will find that the liquid milk has transformed into a consistency similar to soft tofu. At this stage, we can use a curd knife to cut the fresh curds into cubes, then scoop them out and place them in a mould to drain.

If you have pH strips, you can test the acidity; a pH of 5.2 is ideal. This allows you to stretch the mozzarella into a texture that is both tender and springy.

Once the pH has reached the correct acidity, scald the curds with hot water (around 70°C) until they soften and become pliable. Fold and stretch the curd repeatedly until it can be shaped into smooth, round balls. Finally, place them in cold water to set.

The Italian word for ricotta literally means ‘recooked’. As the name suggests, ricotta is made by reheating the leftover whey.

Now, let’s heat the remaining whey from the mozzarella making process.

When the whey reaches approximately 40°C, add salt at a ratio of 7g per litre.

Continue heating until it reaches 80–90°C. As it heats, you will see the ricotta curds forming fluffy flakes that float to the surface; once this happens, you can turn off the heat.

Let it sit for about 15 minutes, then use a sieve to skim off the floating curds and place them in a cheesecloth to drain. After around 20 minutes, your light and delicious ricotta is ready.

These two distinct cheeses can be made almost simultaneously. If the mozzarella isn’t eaten immediately, it will continue to ferment, becoming softer and more acidic. To extend its shelf life, store it in a light brine or olive oil.

Ricotta has a shorter shelf life than mozzarella and is best consumed within three days.

Spread some fresh ricotta on toast and drizzle it with a bit of honey—let a homemade treat brighten your day!

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