Brocciu

Method

Heat the whey to 40°C, then add the whole milk and stir gently to combine. Continue heating the mixture slowly to 90°C, stirring occasionally to prevent sticking. Add the white wine vinegar and remove from heat, allowing the curds to coagulate for about 15 minutes. Line a colander with cheesecloth and carefully pour the mixture through, collecting the delicate curds without breaking them. Transfer the curds to a traditional brocciu mould or perforated container and allow to drain naturally for several hours until it reaches a creamy ricotta-like consistency. Season lightly with salt and serve warm or at room temperature, traditionally with honey, jam, or fresh fruit.