Flocculare

After:
http://gigliocooking.blogspot.com/2019/11/rosolare.html
and
http://gigliocooking.blogspot.com/2019/11/grogiolare.html
it is the time of another un-known verb: Flocculare

It is the action that makes ricotta when it begins to surface .

Actually for the verb “to come to surface” we use ”affiorare”, which is another un-transatable one. We will deal with “affiorare” in the next “verb post”

The action is both a movement and an imaginative - only imaginative, as the ricotta, as well as the snow, doesn’t make any noise - sound: “flocculare” sounds like an onomatopoeic word: floc floc floc. It’s nice to figure  the sound of the whey as tantalized by the stirring of the spatula. But the ricotta, while “floccula”, doesn’t make any lovely noice.

Rather, as attending the course of Dairy Art with the Master Alessandro de Cesaris at GiglioCooking, while you will be mesmerized by the magic of the whey transforming in snow white soft flakes, you will smell a tender and creamy scent.

Flocculare means also “to transform in flakes”, which is a simple only action for which there is another verb: “fioccare”, as “fiocco” means flake in Italian language.

The snow “fiocca”, without noise and …without scent. The snow simply “fiocca”.

Only the Ricotta can flocculare.