Ricotta is a soft and nutritious whey cheese made by reheating the whey from other cheese production and adding an acid to separate the proteins. It is a versatile ingredient in many dishes and can be made from cow, sheep, or goat whey, or even directly from milk.
Ricotta is a type of whey cheese, developed in Italy but produced and sold worldwide. It is a very flexible and delicious dairy product, starring lasagna, cannoli and many other delicious dishes that require the use of a soft and delicate product. The name actually means “to cook again” in Italian, a reference to the way ricotta is made. The cheese is also very nutritious eaten plain, if a little bland.
The whey discharged from the cheese as it is made is recycled to make ricotta. Most cheese making involves curdling the milk, draining the whey, and collecting the curds. The whey is usually discarded, although it is sometimes kept for animal fodder or for starting other cheeses. When ricotta cheese is made, this whey is heated again, to bring the whey proteins to the surface. As the whey is heated, vinegar or another type of acid is added to aid in separation and the temperature is further increased until the lactalbumin or protein rises to the surface. These proteins are drained in very fine cheesecloth for two days and then the cheese is released to the market.
Ricotta is usually a fresh cheese, although some versions such as ricotta salata are molded and aged and form a unique part of Italian cooking, though rarely found in the United States. The cheese should be eaten quickly and kept refrigerated until then. It can also be frozen for future use and will last for about six months. Many recipes call for cheese, which lends excellent texture and flavor to a wide variety of dishes.
In general, ricotta is made from cow’s whey, although sheep and goats are also used. If sheep or goat whey is used, it is clearly labeled to indicate this. In many parts of the world where demand for ricotta is high, it can be made directly from milk, although it will tend to be drier and less creamy. When making it from milk, the milk needs to be heated before adding the acid and the proteins will rise to the surface, just like they do when making traditional cottage cheese. The mixture can be filtered through cheesecloth and left for several days.
Cottage cheese has become very popular and is generally a low-fat product, making it ideal for dieters. Some dairies also sell it in a fat-free form, although the difference in fat content may not be as significant and the flavor of the regular variety may be preferable.
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