Ricotta cheese

Ricotta cheese is a traditional Italian cheese made from the whey left over from the production of other cheeses. Unlike most cheeses, which are made from the curd of the milk, ricotta is made by recooking the whey. This process gives ricotta its name, which comes from the Italian word ricotta, meaning "recooked".

Production

Ricotta cheese is typically made from the whey of cow's, sheep's, goat's, or water buffalo's milk. The whey is heated, often with additional milk, until the remaining proteins coagulate. The curds are then scooped out and drained, usually in basket molds, giving ricotta its characteristic texture.

Characteristics

Ricotta is a soft, creamy cheese with a mild, slightly sweet flavor. It is low in fat compared to other cheeses and high in protein. Ricotta can be used fresh and is often eaten on its own or used in recipes. It is a key ingredient in many Italian dishes such as lasagna, cannoli, and ricotta pie.

Culinary Uses

Ricotta is extremely versatile in the kitchen. It can be used in savory dishes, such as pastas and pies, or in sweet dishes, like cheesecakes and desserts. It is also commonly used as a spread on bread or as a filling for pastries.

Varieties

There are several varieties of ricotta, including:

• Ricotta salata - Aged and salted version of ricotta, which is firmer and can be grated.
• Ricotta infornata - Baked ricotta, which has a browned crust and firmer texture.
• Ricotta affumicata - Smoked ricotta.
• Ricotta forte - A very strong-tasting, creamy ricotta, made by fermenting regular ricotta.

Nutrition

Ricotta is known for being high in protein but relatively low in fat, making it a healthier alternative to many other cheeses. It is also a good source of calcium.

Cultural Significance

Ricotta has a deep-rooted cultural significance in Italian cuisine and is celebrated for its simplicity and versatility. It is a staple in the Mediterranean diet and is used in numerous traditional dishes.

See Also

• Cheese
• Italian cuisine
• Whey