What is Ricotta?

Ricotta is a type of whey cheese, developed in Italy, but produced and sold around the world. It is a very flexible and tasty dairy product that plays in lasagna, cannoli and many other tasty meals that require the use of a soft, mild cheese product. In fact, the name means "cook again" in Italian, a reference to the way Ricotta is produced. Cheese is also a highly nutritious consumption, albeit somewhat bland taste.

Whey released from cheese while produced is recycled to ricotta. Most cheeses include milk clotting, whey discharge and cottage cheese into molds. Whey is usually discarded, although it is sometimes maintained for animal feed or establishing other cheeses. In the production of ricotta, this whey is re -heated to get the proteins into the whey. When the whey heats up, vinegar or other type of acid is added to support separation, and the temperature further increases lactalbumin or proteins, they rise to the surface. TheseThe proteins are released in a very fine curd for two days and then the cheese is placed on the market.

ricotta is usually fresh cheese, although some versions, such as Ricotta salad, are shaped and aging and form a unique part of Italian cuisine, even if they are rarely visible in the United States. The cheese should be eaten quickly and kept under cooling until then. It can also be frozen for future use and lasts freezing for approximately six months. Many recipes require cheese that lends an excellent structure and taste of a wide range of meals.

In general, Ricotta is made of whey cows, although sheep and goat are also used. If sheep or goat whey is used, it is clearly marked to indicate it. In many parts of the world, where the demand for ricotta is high, it can be made directly from Although's milk will tend to be dry and less creamy. Milk must be heated in milk productionBefore adding acid and proteins, they rise to the surface as well as traditional ricotta. The mixture can be tight with tremors and left to sit for several days.

Ricotta has become very popular and is usually relatively low fat, which is ideal for dieters. Some dairies also sell it in the form of fat -free, although the difference in fat content may not be as significant and the taste of normal diversity may be more advantageous.