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ricotta cheese
Ricotta (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Ricotta (literally meaning "recooked") protein can be harvested if 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 precipitate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind.
Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the brand and the type of milk used. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also is made in aged varieties which are preservable for much longer.
An alternative to stuffed baked pasta with these leeks stuffed with a classic ricotta and spinach filling. I've blanched the leeks in boiling water before proceeding and instead of bechamelle, I've opted for a simpler and lighter Parmigiano cream just perfect for au gratin at the end.
Serves...
Cranberry & white chocolate cake with turmeric
Serves 10-12 | Preparation and baking time +2 hours
Ingredients / Crust
A handful of breadcrumbs, almond flour or crushed almonds/nuts and 2 tbsp butter to line two rectangular cake/bread tins (size 12-14 x 26-30 cm)
50 ml (~50 g) butter
55 ml...
Serves: 6 | Preparation time: 15 mins | Cooking time: 1 h
Sweet Ricotta: 300 g
Short-grain white rice: 200 g
Brown sugar: 180 g
Grated Dark Chocolate 70%: 60 g
Cocoa powder, unsweetened: 50 g
Whole milk: 1 l
Eggs: 2
A pinch of salt
Icing sugar for garnish, a sprinkle
Method
Pre-heat the...
Makes 8 Muffins, Preparation time 10 mins, Cooking time 25 to 30 mins
80 g. wholemeal flour
100 g. all-purpose flour
80 g. grated Parmesan cheese
100 g Ricotta cheese
10 g. instant powdered yeast
Salt, 2 tsp
Turmeric, a tsp
30 ml Extra virgin olive oil (EVOO)
2 eggs
a pinch of nutmeg
a bunch...
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