Ricotta is a perishable cow’s milk cheese with a slightly bland flavor and leftover whey. It can be used in various dishes and is low in fat and high in protein. Some variations include low-fat or fruit-flavored options. It is popular among bodybuilders and those seeking a neutral protein source.
Ricotta is a lightly packed cow’s milk cheese that is notable for its slightly bland flavor and whey that is left over with the cheese curds. The cheese is designed to be eaten fresh and is highly perishable. There are numerous uses for ricotta, ranging from a dish in and of itself to a substitute for ricotta in dishes like lasagna. Most grocery stores carry it, and it’s also often available directly through dairies.
To make ricotta, cow’s milk is curdled and then drained, but not pressed. Draining removes most of the whey in the cheese, but not all. Pressing extracts the rest of the whey, turning it into a firmer cheese such as pot cheese or farmer’s cheese. Some producers also rinse the curds to reduce their acidity, so they taste less acidic and pungent. The curds and whey are packaged together and sent to market; ideally they should be eaten within 10 days.
There are several variations of cottage cheese. Some manufacturers use low-fat or low-fat milk to make low-fat or low-fat cheeses. Others add cream after it’s built for a richer style. Some manufacturers tend to create a drier version, while others keep it moist. Curds also vary in style from small chunks to large chunks, sometimes called “popcorn style.” In some cases, ingredients such as fruit or savory vegetables are added to make the cheese more flavorful.
Many consumers eat this type of cheese as a dietary food, as it is low in fat and high in protein and calcium. It is often mixed with fruit such as pineapple or melon or used with granola. Others add chives to cheese or include it in recipes ranging from jello to stuffed munchies. Bodybuilders especially look to incorporate cottage cheese into their diets, as the high protein content makes it a good muscle builder.
Some consumers don’t like ricotta due to its very mild flavor. In some cases, producers have addressed this by leaving some acid in, making the cheese spicier, or by flavoring it. Other consumers actively seek out the cheese because it’s slightly bland, making it a great food for people who are sick or pregnant looking for a neutral-flavored source of protein.
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