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We're in Locorotondo, Italy,
我們在意大利的Locorotondo。
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and today we're going to see how ricotta is made.
今天我們來看看意大利乾酪是怎麼做的。
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Ricotta is a very versatile cheese, we all know it,
Ricotta是一種用途很廣的奶酪,我們都知道。
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that can be eaten in very different ways.
可以用非常不同的方法來吃。
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And, technically speaking, it's not even really a cheese,
而且,從技術上講,它甚至不是真正的奶酪。
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because it comes from liquid whey when the milk is curdled.
因為它來自牛奶凝結時的液態乳清。
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So, today we're going to visit
所以,今天我們要拜訪的是
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a small dairy here in the countryside
鄉下小館
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to find out more about how it's made.
以瞭解更多關於它的製作過程。
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Let's go.
我們走吧
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Ricotta is part of a family of fresh cheeses
瑞可達奶酪是新鮮奶酪家族中的一員。
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that are normally eaten the same day.
一般當天吃的。
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Fresh dairy products are very popular in southern Italy,
在意大利南部,新鮮的乳製品非常受歡迎。
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where each region will make its own version of ricotta
每個地區都會製作自己版本的意大利乳清乾酪。
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depending on the milk used and its flavor profiles.
取決於所使用的牛奶及其風味特徵。
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Puglia, the region we're in today,
普利亞,我們今天所在的地區。
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favors a soft, delicate ricotta
喜歡軟綿綿的意大利乳酪。
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made with liquid whey derived from cow's milk.
用從牛奶中提取的液體乳清製成。
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Bigger dairies that make cheese
生產奶酪的大型乳品廠
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often consider liquid whey just a leftover product
常常認為液態乳清只是一種瑕疵品
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and use it to feed livestock
以此來飼養牲畜
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or even discard it.
甚至丟棄它。
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But for smaller, local dairies here in Italy,
但對於意大利這裡的小型在地乳品廠來說。
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it is a great opportunity to optimize their resources
這是一個優化資源的好機會
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and get something great out of them.
並從他們身上得到一些偉大的東西。
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Just like its sisters, mozzarella and burrata,
就像它的姐妹一樣,馬蘇裡拉奶酪和布拉塔奶酪。
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ricotta is a game of time and chemistry.
意大利乳酪是一種時間和化學的遊戲。
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Today, Giovanni is going to show us how he makes ricotta
今天,Giovanni將向我們展示他是如何製作意大利乳酪的。
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from 100 liters of milk.
從100升牛奶中提取。
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Out of these 100 liters, only 10 will turn into curds
在這100升中,只有10升能變成凝結物
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that will then make cheese.
然後將製作奶酪。
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But cheese is not the star of the show for us today.
但奶酪並不是我們今天的主角。
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In reality, as much as 90% of what's in here is liquid whey,
實際上,這裡面多達90%的都是液態乳清。
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and that's all going to be turning into ricotta.
而這一切都將變成意大利乳酪。
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When the curds have reached the desired texture and size,
當凝結物達到所需的質地和大小時。
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Giovanni will extract them and place them into molds,
喬瓦尼會把它們提取出來,放入模具中。
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which will go on to age and become cheese.
它將繼續老化,成為奶酪。
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Finally free from its curdled twin,
終於擺脫了凝結的雙胞胎。
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the liquid whey is ready to be turned into ricotta.
液態乳清就可以變成意大利乳酪了。
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Giovanni then starts heating up the whey
然後,喬瓦尼開始加熱乳清。
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to add milk and ferments to it.
要在其中加入牛奶和發酵劑。
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If we had to judge a step by how loud it is,
如果我們要以步子的響度來判斷。
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I'd say this is definitely a crucial one.
我想說,這絕對是一個至關重要的問題。
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[machine whirring]
[機器呼呼]
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Thankfully for our ears, it was also a pretty quick one.
慶幸的是,我們的耳朵,也很快就聽懂了。
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While Giovanni carefully removes all the excess foam,
當Giovanni小心翼翼地去除所有多餘的保麗龍時。
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we can see it slowly starting to surface --
我們可以看到它慢慢地開始浮現 -
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the ricotta we came for today.
我們今天來的意大利乾酪。