Kamil Perry
Ricotta is an Italian cheese made from the whey left over from cheese production. It is made from sheep, cow, goat or buffalo milk. The name 'ricotta' comes from the Italian for 'recooked' or 'cooked again', as the whey is cooked again to make ricotta.
| Characteristics | Values |
|---|---|
| Type of Cheese | Italian whey cheese |
| Texture | Rich but delicate, grainy |
| Flavour | Rich but delicate |
| Milk | Sheep, cow, goat, or Italian water buffalo |
| Uses | Savoury and sweet dishes |
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What You'll Learn
Ricotta is an Italian cheese
Ricotta is a versatile cheese that can be used in sweet or savoury dishes. It is a staple in many Italian and Mediterranean cuisines. There are many regional variations, such as ricotta Romana, made from sheep's milk, and ricotta salata, which is dried and salted and used like parmesan.
Ricotta is believed to have been invented in Sicily during the Arab-Sicilian era in the 9th century. On this Italian island, it is known as zammataru, which means 'dairy farmer' in Sicilian.
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It's made from whey
Ricotta is an Italian cheese made from whey. It is traditionally a by-product of making other cheeses such as mozzarella and provolone. To make ricotta, the whey is cooked again, which is where the name comes from: 'ricotta' is derived from the Italian for 'cooked again'.
Ricotta is made from the whey left over from cheese production. This whey is usually made from sheep, cow, goat or buffalo milk. The proteins that remain after the casein has been used to make cheese are coagulated to make ricotta.
To harvest the ricotta protein, the whey is first allowed to become more acidic through additional fermentation. This is done by letting the whey sit for 12-24 hours at room temperature. The acidified whey is then heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd.
Ricotta is a versatile cheese that can be used in sweet or savoury dishes. It has been enjoyed for centuries as a staple in many Italian and Mediterranean cuisines. It has a rich but delicate flavour and a grainy texture.
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It's cooked twice
Ricotta is an Italian cheese made from the whey left over from cheese production. It is made from sheep, cow, goat or buffalo milk. The name 'ricotta' comes from the Italian for 'cooked again' or 'recooked' because the whey is cooked twice. To make ricotta, the whey is first allowed to become more acidic through additional fermentation (by letting it sit for 12-24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd.
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It's made from sheep, cow, goat or buffalo milk
Ricotta is an Italian cheese made from sheep, cow, goat or buffalo milk whey left over from the production of other cheeses. The whey is cooked again, giving ricotta its name – the Italian for 'cooked again'. It has a rich but delicate flavour and a grainy texture.
Ricotta is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. The whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd.
There are many regional variations of ricotta, including ricotta Romana, made from sheep's milk (a by-product of pecorino Romano), and ricotta salata, which is dried and salted and used like parmesan to sprinkle over pasta dishes.
Ricotta is a versatile cheese that can be used in sweet or savoury dishes. It has been enjoyed for centuries as a staple in many Italian and Mediterranean cuisines.
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It's a by-product of other cheeses
Ricotta is an Italian cheese made from whey and is traditionally a by-product of making other cheeses such as mozzarella and provolone. To make it, the whey is cooked again, giving ricotta its name – the Italian for 'cooked again'.
Ricotta is made from the whey left over from cheese production, which is cooked again to coagulate the proteins that remain after the casein has been used to make cheese. The whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature) and then it is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd.
Ricotta is made from sheep, cow, goat, or Italian water buffalo milk whey. There are many regional variations, from ricotta Romana, made from sheep's milk (a by-product of pecorino Romano), to ricotta salata, which is dried and salted and used like parmesan to sprinkle over pasta dishes.
Ricotta is a versatile cheese that can be used in sweet or savoury dishes. It is believed to have been an invention of the Italian countryside, a direct result of travellers cooking in big kettles over open fires.
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Frequently asked questions
Ricotta is an Italian cheese made from whey.
The word 'ricotta' is derived from the Italian for 'recooked', as it is cooked twice.
Ricotta is made from the whey left over from cheese production, using sheep, cow, goat or buffalo milk.
Ricotta has a rich but delicate flavour and a grainy texture.
