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。