Dry ricotta is a low-lactose dairy product made by heating milk and adding acid to separate the solids from the whey. The solids are then drained, salted, and packaged. It has a mild flavor and is commonly used in baking and as a complement to pasta and salad dishes. Dry ricotta is an anomaly in dairy products as it contains almost no lactose.
Dry ricotta is a dairy product that contains little more than raw cheese curds. Contrary to the name, these curds are almost always moist. They are called “dry” mainly because they lack the liquid base common to most standard cheeses. Cheese makers drain dry cottage cheese to isolate solids, leaving the whey and milk oozing out as waste. Curds are common in baking and have a mild flavor that can complement a variety of salad and pasta dishes.
Making dry ricotta is relatively simple. In most cases, the process starts out like any other dairy business. Cooks must heat the milk to near boiling, then add an acid, often in the form of enzymatic rennet, which causes the milk solids to separate from the whey. These solids float to the top of the milk, where they can be easily skimmed off and drained. Cheese makers can control the density and thickness of these solids by manipulating the proportion of acid to milk and selecting milks with different fat levels.
When ricotta is made according to more traditional recipes, the solids recovered from the milk are broken into even smaller pieces, then cooked on their own over low heat. The heat breaks down many of the major components of the curds, which leads to the continuous production of a thickened and enriched whey. The manufacturing process for the dry version skips this second firing, leaving the solids as they are in the first formation.
Most often, the curds are strained and pressed through a cloth or metal sieve until all excess moisture has been removed. The curds are then set aside and packaged for sale or refrigerated for later home use. Dry ricotta is commonly salted, and herbs and other flavors may also be added. Different types of cheese curds are generally characterized by their flavor or richness.
In some markets, dry curds are also called “bakery cheese” or “farmer’s cheese”. This is likely due to the simple and relatively low-tech process required to produce them. Many home cooks make dry cottage cheese, and most recipes are forgiving of beginners’ mistakes. Alternative names are also sometimes used by commercial producers to conjure up images of rustic, old-fashioned dairies.
Dry ricotta is an anomaly when it comes to dairy products, as it contains almost no lactose. Lactose is a sugar compound found in almost all dairy products. People with extreme lactose intolerance should generally avoid dry cottage cheese, but people with only mild lactose sensitivities can still enjoy them.
Curds tend to be a little chewy in texture, and unless they’re cured, often don’t have a very distinctive flavor. This makes them especially good choices for baking. Dry curds generally have a high heat threshold and tend to melt very evenly. Cooking with ricotta curds is a good way to add pockets of creaminess or unique texture to a variety of dishes, from breads and other baked goods to meat preparations. Curds also slice and crumble well, making them unique side dishes for a range of meals.
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