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  • We're in Locorotondo, Italy,

    我們在意大利的Locorotondo。

  • 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。

  • 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。

  • that can be eaten in very different ways.

    可以用非常不同的方法來吃。

  • 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。

  • 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。

  • So, today we're going to visit

    所以,今天我們要拜訪的是

  • a small dairy here in the countryside

    鄉下小館

  • to find out more about how it's made.

    以瞭解更多關於它的製作過程。

  • Let's go.

    我們走吧

  • 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。

  • that are normally eaten the same day.

    一般當天吃的。

  • 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。

  • 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。

  • depending on the milk used and its flavor profiles.

    取決於所使用的牛奶及其風味特徵。

  • Puglia, the region we're in today,

    普利亞,我們今天所在的地區。

  • favors a soft, delicate ricotta

    喜歡軟綿綿的意大利乳酪。

  • made with liquid whey derived from cow's milk.

    用從牛奶中提取的液體乳清製成。

  • Bigger dairies that make cheese

    生產奶酪的大型乳品廠

  • often consider liquid whey just a leftover product

    常常認為液態乳清只是一種瑕疵品

  • and use it to feed livestock

    以此來飼養牲畜

  • or even discard it.

    甚至丟棄它。

  • 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。

  • it is a great opportunity to optimize their resources

    這是一個優化資源的好機會

  • and get something great out of them.

    並從他們身上得到一些偉大的東西。

  • 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。

  • ricotta is a game of time and chemistry.

    意大利乳酪是一種時間和化學的遊戲。

  • 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。

  • from 100 liters of milk.

    從100升牛奶中提取。

  • 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

  • that will then make cheese.

    然後將製作奶酪。

  • 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。

  • 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。

  • and that's all going to be turning into ricotta.

    而這一切都將變成意大利乳酪。

  • 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。

  • 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。

  • which will go on to age and become cheese.

    它將繼續老化,成為奶酪。

  • Finally free from its curdled twin,

    終於擺脫了凝結的雙胞胎。

  • 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。

  • Giovanni then starts heating up the whey

    然後,喬瓦尼開始加熱乳清。

  • to add milk and ferments to it.

    要在其中加入牛奶和發酵劑。

  • 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。

  • 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。

  • [machine whirring]

    [機器呼呼]

  • 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。

  • 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。

  • we can see it slowly starting to surface --

    我們可以看到它慢慢地開始浮現 -

  • the ricotta we came for today.

    我們今天來的意大利乾酪。

We're in Locorotondo, Italy,

我們在意大利的Locorotondo。

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C1 高級 中文 意大利 奶酪 乳酪 液態 牛奶 乾酪

意大利的乳清乾酪是如何製造的? (How Ricotta Cheese Is Made In Italy | Regional Eats)

  • 53 1
    林宜悉 發佈於 2021 年 01 月 30 日
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