ricotta
Sign in to saveRicotta () is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. However, modern ricotta is often made from milk instead of whey. 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.
AI overview
Ricotta is an Italian cheese traditionally made from the whey byproduct left over when making other cheeses, though modern versions are often made directly from milk instead. It works by coagulating the proteins that remain after the main cheese-making process, which is why it has a different texture and character than cheeses made from whole milk curds.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Cheese.name
- Ricotta
- Cheese.image
- Ricotte fresche.jpg
- Cheese.country
- Italy
- Cheese.source
- Sheep, cows, goats, or Italian water buffalo
- Cheese.pasteurised
- No
- Cheese.texture
- Dependent on variety, fresh soft to aged semisoft
- Cheese.aging
- None or up to a year for aged varieties
via Wikipedia infobox
Article
10 sectionsContents
- History
- Manufacturing process
- Fresh variants
- Aged variants
- Common culinary uses
- Similar non-Italian cheeses
- See also
- References
- Further reading
- External links
Ricotta () is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. However, modern ricotta is often made from milk instead of whey. 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 () 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 flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind.