ricotta

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.

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  1. karadekoolaid

    Recipe Apple Ricotta Olive Oil Cake

    I came across this recipe some time last year and was intrigued by the unlikely combination, so decided to go ahead and make it. While I can buy apples in Caracas, they´re either red or green - no variations - so I chose green. Ricotta is one of those ingredients , for me, that doesn´t have much...
  2. Mushroom and Ricotta Cream for Bruschetta.jpeg

    Mushroom and Ricotta Cream for Bruschetta.jpeg

  3. Mushroom and Ricotta Cream for Bruschetta.jpeg

    Mushroom and Ricotta Cream for Bruschetta.jpeg

  4. MypinchofItaly

    Recipe Mushroom and Ricotta Cream for Bruschetta

    Bruschetta is a toasted crispy slice of bread usually served with oil, garlic and/or diced fresh tomatoes although it can be seasoned with everything to your liking. I eventually came up with the idea for this delicious mushroom cream, perfect as a spread on a crunchy bruschetta and also...
  5. MypinchofItaly

    Recipe Potato Gnocchi in Peas and Ricotta Creamy Sauce

    Serve 4, Preparation 10 minutes, Cooking 20 minutes Potato Gnocchi, about 900 g 250 g fresh ricotta 50 g grated Parmigiano cheese 200 g fresh or frozen peas (canned too) 1 onion, sliced salt, to taste EVOO – Extra Virgin Olive Oil, 2 tablespoons Method For each person, 220 g of gnocchi...
  6. Gnocchi with Green Peas and Ricotta Creamy Sauce.jpg

    Gnocchi with Green Peas and Ricotta Creamy Sauce.jpg

  7. Ricotta Cheese

    Ricotta Cheese

    Ricotta Cheese
  8. Ricotta and Sausage Bruschetta.jpg

    Ricotta and Sausage Bruschetta.jpg

  9. Cacio-Ricotta.jpeg

    Cacio-Ricotta.jpeg

  10. Cacio-Ricotta.jpeg

    Cacio-Ricotta.jpeg

  11. Salame Milano and Ricotta Filling.jpeg

    Salame Milano and Ricotta Filling.jpeg

  12. Salame Milano and Ricotta Filling.jpeg

    Salame Milano and Ricotta Filling.jpeg

  13. Italian Ricotta Cheese.jpeg

    Italian Ricotta Cheese.jpeg

  14. Italian Ricotta Cheese.jpeg

    Italian Ricotta Cheese.jpeg

  15. Close up.jpeg

    Close up.jpeg

  16. Baked Conchiglioni with Ricotta and Tomato Sauce.jpeg

    Baked Conchiglioni with Ricotta and Tomato Sauce.jpeg

  17. flyinglentris

    Recipe Fried Lox Ravioli in Tomato Cream Wine Sauce

    Fried Lox Ravioli in Tomato Cream Wine Sauce: Ingredients: 1) Semolina flour - 1-1/2 Cup 2) Eggs - 2 3) Lox - as required 4) Spinach - 1/4 Cup 5) Ricotta Cheese - 1/4 Cup 6) Cream Cheese - 2 to 3 tblspns. 7) Garlic - 4 to 5 tspns. 8) Shallot - 1/2 9) Serrano pepper - 1 large 9) Black olives...
  18. Stuffed Leeks with Ricotta and Spinach.jpg

    Stuffed Leeks with Ricotta and Spinach.jpg

  19. MypinchofItaly

    Recipe Stuffed Leeks with Spinach and Ricotta

    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...
  20. Pistachio Nuts & Ricotta Cheese Sauce for Pasta-.jpg

    Pistachio Nuts & Ricotta Cheese Sauce for Pasta-.jpg

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