Ricotta cheese is always mentioned when we are making lasagna. It has a soft, creamy and milky flavor that fetches up well with lasagna.
It is also can be used to make many other traditional Italian dishes. Ricotta cheese is mainly made from cows’s milk, but some of it can also be made from sheep’s, goat’s, and water buffalo’s milk.
So, what is ricotta cheese exactly? How it is made? What can we use to substitute them? Here are the answers.
What is Ricotta?
Ricotta is a type of cheese that technically qualifies as a byproduct. The word ricotta means recooked in Italian, and ricotta production involves reheating the whey left over from making other cheeses such as mozzarella and provolone. Italians used the milk whey of any dairy animal, including cows, sheep, goats, and Italian water buffalo, to create ricotta, which has its origins in Italy. Ricotta is typically made in the United States using a combination of whey and whole, low-fat, or skim cow’s milk. It’s inexpensive and easy to find ricotta.
Ricotta is naturally lower in fat than other cheeses and has a texture similar to a thick, grainy sour cream.
How Ricotta is Made
Whey or milk must be acidified to form curds, either naturally through fermentation or by adding an acid like lemon juice, vinegar, or buttermilk. Rennet, a thickening agent made from an enzyme discovered in ruminant animals’ stomachs, is also frequently added by commercial producers. The curd-forming proteins congregate in the acidified whey when it is heated almost to boiling. Ricotta is made from fluffy loose curds that have been strained and cooled.
Ricotta cheese can be made at home. To make 1 1/2 cups of ricotta, you need a half gallon of whole milk and two cups of buttermilk. Be careful not to boil the milk because that will make the curds tough.
Uses
In lasagna and other Italian casserole recipes, ricotta is frequently used. Additionally, it is frequently used as a stuffing component in ravioli, manicotti, and other pasta dishes. In desserts, it can be used similarly to mascarpone in cheesecake or blended with sugar, spices, and flavorings to fill cannoli or as a layer cake filling. In addition to quiche and omelets, ricotta can be used in place of mayonnaise in sandwiches. It goes particularly well with fresh figs and is frequently spread on toast in Italy along with a little honey.
Storage
Ricotta cheese must be kept in a tightly closed refrigerator container because it is highly perishable. Yellowing is a sign of aging and deterioration; it should be snowy white in color. See if there is an expiration date on the container. Use it in a week after you’ve opened it. If ricotta develops any mold, discard it. Making homemade ricotta right before you want to eat it and inviting guests over are both wise decisions because it only keeps for a few days. Although the texture and flavor may change, ricotta can be safely frozen for up to six months. Before using it, let it slowly defrost in the fridge.
Substitutes
The flavor will be softer and slightly saltier if you use cottage cheese instead of ricotta in an equal amount. Curds of cottage cheese are typically much bigger as well. You might want to blend the cottage cheese with a tablespoon of milk or water in order to smooth it out for some recipes.
Mascarpone cream cheese can also be used, but it will increase the dish’s fat content and slightly change its texture. A soft, young goat cheese imitates the texture of ricotta but has a very different flavor, whereas queso fresco has a similar texture and fresh flavor. Ricotta can often be replaced in recipes calling for dairy-free food with tofu.
Conclusion
Ricotta can be considered a cheese byproduct, it is made of other leftover cheese. But it doesn’t mean ricotta cheese is terrible. On the contrary, it is low in fat and can be widely used at a low price.
Related Reading
Ricotta vs. Cottage Cheese: What Is the Difference in Use
All You Want to Know about Cottage Cheese
FAQs
What Is the Difference Between Ricotta Cheese And Regular Cheese?
Most cheeses that we know and love are made from the curds but, traditionally at least, ricotta is made from the tiny bit of curd left behind in the whey. Cheesemakers make whatever cheese they want to make with the curds, and then repurpose the leftover whey to create ricotta (among other whey cheeses).
Is Ricotta Cheese Healthy to Eat?
Compared to most cheeses, ricotta is a healthier choice because it contains less salt and fat – 10 per cent fat, of which 6 per cent is saturated. It’s light and creamy with a slightly grainy texture and delicate flavour that can be used on its own or in sweet and savoury dishes.
