Ricotta from the whey of a rennet curd

Strain the raw milk through a colino into the caldaia to remove impurities.

Add the whey starter, stir, and bring the milk to about 40 degrees.

Add the calf rennet dissolved in a little water and stir; then stop the milk's movement by stirring against the turn, and wait for it to coagulate to a curd about the consistency of a pudding.

Test the curd with a finger: it is ready when the finger comes out clean. Make the first cut to begin separating the whey from the curd; the curd goes on to cheese or mozzarella.

Filter the whey left from the curd and heat it to make the ricotta.

Heat the whey, stirring; between about 77 and 80 degrees the ricotta begins to rise. As it gets hotter stop stirring, otherwise the ricotta has no time to form and float.

Bring it briefly to a boil so the ricotta firms and tightens a little.

Lift out the ricotta; turn off the gas, otherwise the temperature climbs too high and the ricotta hardens.

Leave the ricotta to drain; eat it fresh, age it, or season it with spices and bake it.