Andy Montoya
Ricotta is a fresh, creamy, light, spongy, and fluffy cheese. While it is typically made from whole milk, it can also be made from the whey leftover from other cheese-making processes. The word ricotta comes from the Italian ricuocere and Latin recoquere, both of which translate to recook or cook again. To make ricotta from whey, the whey is heated until it coagulates and is then strained. However, the yield is usually low, so milk is often added to increase the amount of ricotta produced.
| Characteristics | Values |
|---|---|
| Main ingredient | Whey |
| Other ingredients | Milk, lemon juice, vinegar, or citrus juice |
| Texture | Fluffy, light, spongy, creamy, fresh |
| Yield | Low |
| Casein content | Low |
| Fat content | Low |
| Taste | Distinct |
| Process | Heat whey, add milk, vinegar, or citrus juice, coagulate, strain |
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What You'll Learn
Ricotta is traditionally made from whey
To make ricotta, the whey is heated, usually with a small addition of whole milk and some form of vinegar or citrus juice. As the whey warms, it starts to coagulate and the remaining curds become larger and more solid. Eventually, the pot is emptied into a portion of cheesecloth and strained. Once the cheesecloth is emptied of any remaining whey, you are left with fluffy, white ricotta.
The yield from using whey to make ricotta is not huge, so it is common to add milk to the whey, especially when making ricotta commercially, to increase the amount produced. However, adding milk to the whey will also increase the amount of casein in the ricotta. Casein is a type of protein that is found in milk. Ricotta made from whey has very little casein, which means it may be suitable for people who are sensitive to casein and want to avoid it.
The process for making ricotta from whole milk is the same as for making any other cheese. You heat the milk, coagulate it in some way, and then strain the curds from the whey to form a soft, fresh, spreadable cheese product.
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Modern ricotta is made from whole milk
The process of making ricotta from whole milk is very similar. The milk is heated with cream and salt, and sometimes an acid, to create curds. The mixture is then strained and drained. The longer the ricotta is left to drain, the firmer it will be.
Ricotta made from whole milk will have a higher yield than that made from whey, and it will also have a higher level of casein. Whey ricotta is naturally low in fat and has a distinct flavour and texture.
To make ricotta from whole milk at home, you will need a heavy-bottomed saucepan, a wooden spoon, a slotted ladle, a bowl, and a strainer. You will also need cheesecloth and a ricotta basket. Combine the milk, cream, and salt in the saucepan and heat gently, stirring to prevent scorching. When the mixture reaches a low simmer, maintain the heat for several minutes, continuing to stir. Then taste and add more salt if required. Allow the mixture to cool slightly, then strain and drain.
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The word ricotta means recooked
The word "ricotta" means "recooked" in Italian. It comes from the Italian "ricuocere" and the Latin "recoquere", which both mean "to cook again". This is because ricotta is traditionally made by reheating the whey leftover from other cheesemaking processes.
When making cheese, milk is separated into two parts: solids called curds, and the liquid that is left behind, called whey. Most cheeses are made from the curds, but ricotta is traditionally made from the tiny bit of curd left in the whey. To make ricotta, the whey is heated, and whole milk, vinegar, or citrus juice are added. The remaining curds then start to coagulate and become larger and more solid. Eventually, the pot is emptied into cheesecloth and strained, resulting in fluffy, white ricotta.
The yield from using whey to make ricotta is not large, so milk is often added to the whey, especially in commercial production, to increase the amount of ricotta produced. This practice also adds casein back into the ricotta. Casein is a type of protein found in milk, and ricotta made from whey is usually low in casein. However, some people are allergic to casein, so whey ricotta can be a good alternative for them.
While ricotta is traditionally made from whey, in the United States, it is more common to make ricotta from whole milk. In this case, the process is the same as making any other cheese: the milk is heated, coagulated, and then strained to form a soft, fresh, spreadable cheese.
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The process of making ricotta
Ricotta is made from the "albumin" (a type of protein) in whey. The process of making ricotta cheese from whey is simple:
Firstly, collect the whey leftover from a previous cheesemaking session. The amount of whey required can vary, but it is recommended to have at least 1-2 gallons of fresh whey.
Next, heat the whey in a stainless steel pot to a temperature between 190-200°F (87.7-93.3°C). It is important not to stir the mixture and to heat it quickly without burning it. A film will start to form on the top of the whey, indicating that the ricotta is beginning to form. The top of the liquid should be moving, but it should not come to a boil. Use a spoon to scrape the bottom of the pot to prevent curds from sticking. Heat the whey until the pot is covered in foam but does not boil.
Once the desired temperature is reached, turn off the heat and cover the pot. Leave the whey to cook for about 20 minutes. This step is crucial, as it cooks the albumin, resulting in the desired ricotta texture.
After 20 minutes, the ricotta should have floated to the top. If it hasn't, it may be due to too much acid in the mixture. Use a slotted spoon or perforated ladle to gently skim off the ricotta from the top and transfer it to a basket or draining form. Allow the ricotta to drain for at least 15 minutes, or longer if a denser texture is desired. For a fresh and light ricotta, drain until the free whey drainage slows, and then chill to below 50°F.
The leftover whey from this process can be discarded, used in soups, fed to animals, or used to water plants.
It is worth noting that ricotta made purely from whey tends to have a low yield. Therefore, some recipes may add whole milk to the whey to increase the yield. However, this practice also adds casein back into the ricotta, altering its flavour and texture.
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Ricotta is a whey cheese
While ricotta is traditionally made from whey, some modern recipes, particularly in the United States, use whole milk instead of whey. This involves heating the milk, coagulating it, and then straining the curds from the whey to form a soft, fresh, spreadable cheese. This whole milk ricotta is the type most commonly found in grocery stores.
The type of milk used to make the cheese can affect the texture and flavour of the final product. For example, ricotta made from whole milk tends to have a better texture and flavour than ricotta made from skim or non-fat milk, as these milk varieties do not have enough milk fat to separate into curds and whey. Ricotta made from whey tends to have a distinct flavour and texture and is lower in casein, a type of protein, than ricotta made from whole milk.
The process of making ricotta at home is relatively simple and only requires a few basic ingredients, such as milk, lemon juice, and vinegar or citrus juice. The milk is heated to around 200°F, and then an acid, such as lemon juice or vinegar, is added to coagulate the milk and form curds. The curds are then gently ladled into draining forms and allowed to drain for 15 minutes to several hours, depending on the desired texture. For a fresh, light ricotta, the curds are drained until the free whey drainage slows, and then chilled to below 50°F. For a rich, dense, and buttery texture, the curds are drained for a longer period.
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Frequently asked questions
Yes, ricotta is traditionally made from whey, which is leftover from other cheese-making projects. The whey is heated and the remaining curds start to coagulate. The curds will become larger and more solid and, eventually, the pot will be emptied into a portion of cheesecloth and strained.
To make ricotta from whey, heat the whey until it reaches 200 degrees Fahrenheit. Do not stir. As the whey heats up, a film will start forming on the top — this is the ricotta starting to form. The thermal mass of the whey will hold at this temperature for quite some time. The higher temperature is used because of the additional proteins found in whole milk vs. whey.
The word "ricotta" comes from the Italian "ricuocere" and the Latin "recoquere", both of which mean "to cook again".
