Why It WorksHeating the milk to between 175°F and 185°F (79 and 85°C) will produce a light and tender curd, without requiring a large dose of acid.Using the minimum acid necessary for a decent yield, and absolutely no more than that, ensures the ricotta tastes milky and sweet, not sour.Holding the curds at a high temperature for about 20 minutes allows a more true ricotta flavor to develop.The Fiat 500 had been on the road for about two hours, first grinding through the frenetic Neapolitan traffic to the city limits, then cutting northeast on the highway toward the Matese Mountains, which mark the divide between the regions of Campania and Molise. Crossing over into Molise, the car turned onto smaller mountain roads, winding this way and that on an unhurried approach to the medieval, hilltop town of Castropignano.Rounding a bend, it came upon hundreds of sheep streaming across the road, blocking its path. The car slowed to a stop, its doors opened, and out stepped a husband and wife. T...
