Ricotta

A piece of Ricotta al forno cheese

Ricotta (pronounced /riˈkotːa/ in Italian) is an Italian cheese made from the whey which results when making cheeses such as mozzarella or provolone. The name "ricotta" means "cooked again" in Italian, referring to the second processing of the liquid to produce the cheese. Ricotta is similar in texture to cottage cheese though considerably lighter and is a key ingredient in cheesecake, lasagna and many cannolis. It is often served mixed with sugar, cinnamon and occasionally chocolate shavings as a dessert in Italian households.

Other whey cheeses include Gjetost cheese.

Ricotta is made from the whey drained from such cheeses as mozzarella, provolone, and other cheeses. American ricotta is generally made with a combination of whey and whole, low-fat, or skim cow's milk. Ricotta is a fresh, soft, snowy white cheese with a rich but mild, slightly sweet flavor. The texture is much like a grainy, thick sour cream. Ricotta is naturally low in fat, with a fat content ranging from 4 to 10 percent. It is also low in salt, even lower than cottage cheese. Since ricotta is made primarily from lactose-rich whey, it should be avoided by those who are lactose-intolerant. Ricotta works well in many desserts as well as savory dishes, such as classic Italian lasagna.

Ricotta is also processed for longer life in three ways: salting, baking and smoking. The pressed, salted and dried variety of the cheese is known as ricotta salata. A milky-white hard cheese used for grating or shaving, ricotta salata is sold in wheels, decorated by a delicate basket-weave pattern.

Ricotta infornata is produced by placing a large lump of soft ricotta in the oven until it develops a brown, lightly charred crust, sometimes even until it becomes sandy brown all the way through. Ricotta infornata is popular primarily in Sardinia and Sicily, and is sometimes called ricotta al forno.

Ricotta affumicata is similar to ricotta infornata. It is produced by placing a lump of soft ricotta in a smoker until it develops a grey crust and acquires a charred wood scent, usually of oak or chestnut wood.

Ricotta scanta is the process of letting the ricotta go 'bad' in a controlled manner. It is produced by letting it go sour for about a week, then stirring it every 2-3 days, salting occasionally and allowing the liquid to flow away. After about 100 days, the ricotta becomes like the consistancy of cream cheese, with the distinct pungent, piquant aroma, much like blue cheese, but much richer. Ricotta scanta tastes as it smells, extremely aromatic and piquant and with a definite bitter note. If tasted with the tip of your tongue, it is said to taste "hot".

External links

• Ricotta cheese information
• Ricotta cheese composition and characteristics from the Canadian Dairy Commission
• Italian Cooking and Living