Ricotta - AbsoluteAstronomy.com

Ricotta is an Italian dairy product

Dairy product

Dairy products are generally defined as foods produced from cow's or domestic buffalo's milk. They are usually high-energy-yielding food products. A production plant for such processing is called a dairy or a dairy factory. Raw milk for processing comes mainly from cows, and, to a lesser extent,...

made from sheep (or cow, goat, buffalo) milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein

Casein

Casein is the name for a family of related phosphoprotein proteins . These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 60% and 65% of the proteins in human milk....

. Rather it is made by coagulating other milk proteins, notably albumin

Albumin

Albumin refers generally to any protein that is water soluble, which is moderately soluble in concentrated salt solutions, and experiences heat denaturation. They are commonly found in blood plasma, and are unique to other blood proteins in that they are not glycosylated...

and globulin

Globulin

Globulin is one of the three types of serum proteins, the others being albumin and fibrinogen. Some globulins are produced in the liver, while others are made by the immune system. The term globulin encompasses a heterogeneous group of proteins with typical high molecular weight, and both...

, left over in the whey that separates from the milk during the production of cheese. In fact, ricotta is safely eaten by individuals with casein intolerance.

Ricotta (literally meaning "recooked") uses the whey

Whey

Whey or Milk Serum is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese...

, a limpid, low-fat, nutritious liquid that is a by-product of cheese production. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining 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

In chemistry, pH is a measure of the acidity or basicity of an aqueous solution. Pure water is said to be neutral, with a pH close to 7.0 at . Solutions with a pH less than 7 are said to be acidic and solutions with a pH greater than 7 are basic or alkaline...

and high temperature denatures the protein and causes it to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth.

Ricotta curds are creamy white in appearance, slightly sweet in taste, and contain around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese

Cottage cheese

Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from...

variants, though considerably lighter. It is highly perishable. Ricotta comes in other forms as well, see variants below.

Manufacturing process

Whey contains little protein, since most of it was removed during the production of the original rennet

Rennet

Rennet is a complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme that coagulates the milk, causing it to separate into solids and liquid...

-set cheese, from which the whey resulted. This means ricotta production is a low-yield process, considering the amount of whey required to produce it. The whey is heated, sometimes with additional acid like vinegar or lemon juice, to catalyze the coagulation through heat of albumin

Albumin

and globulin

Globulin

in the whey. The whey is heated to a near-boiling temperature, much hotter than during the production of the original cheese, of which the whey is a remnant. This use for the whey has ancient origins and is referred to by Cato the Elder

Cato the Elder

Marcus Porcius Cato was a Roman statesman, commonly referred to as Censorius , Sapiens , Priscus , or Major, Cato the Elder, or Cato the Censor, to distinguish him from his great-grandson, Cato the Younger.He came of an ancient Plebeian family who all were noted for some...

Common culinary uses

Like mascarpone

Mascarpone

Mascarpone |denaturation]], whey is removed without pressing or aging. One can manufacture mascarpone by using cream and tartaric acid, citric acid, or even lemon juice....

in northern-Italian cuisine, ricotta is a favorite component of many Italian desserts, such as cheesecake

Cheesecake

Cheesecake is a dessert consisting of a topping made of soft, fresh cheese, usually on a crust or base made from biscuit , pastry or sponge cake. They may be baked or unbaked...

s and cannoli

Cannoli

Cannoli are Sicilian pastry desserts. The singular is cannolo , meaning "little tube", with the etymology stemming from the Latin "canna", or reed. Cannoli originated in Sicily and are an essential part of Sicilian cuisine...

. There are also kinds of cookies that include ricotta as an ingredient.

Ricotta can be beaten smooth and mixed with condiments, such as sugar

Sugar

Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...

, cinnamon

Cinnamon

Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods...

, orange flower water

Orange flower water

Orange flower water, or orange blossom water, is a clear, perfumed distillation of fresh bitter-orange blossoms.This essential water has traditionally been used in many French and Mediterranean dessert dishes, such as the gibassier and pompe à l'huile, but has more recently found its way into...

and occasionally chocolate

Chocolate

Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America. Its earliest documented use is around 1100 BC...

shavings, and served as a dessert. This basic combination (often with additions such as citrus

Citrus

Citrus is a common term and genus of flowering plants in the rue family, Rutaceae. Citrus is believed to have originated in the part of Southeast Asia bordered by Northeastern India, Myanmar and the Yunnan province of China...

and pistachio

Pistachio

The pistachio, Pistacia vera in the Anacardiaceae family, is a small tree originally from Persia , which now can also be found in regions of Syria, Lebanon, Turkey, Greece, Kyrgyzstan, Turkmenistan, India, Pakistan, Egypt, Sicily and possibly Afghanistan , as well as in the United States,...

s) also features prominently as the filling of the crunchy tubular shell of the Sicilian cannoli

Cannoli

, and layered with slices of cake in Palermo's cassata

Cassata

Cassata or Cassata siciliana is a traditional sweet from the area of Palermo, Sicily, Italy. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts....

.

Combined with eggs and cooked grains, then baked firm, ricotta is also a main ingredient in Naples' pastiera

Pastiera

Pastiera is a type of Italian cake made with ricotta cheese. It originates from the area of Naples. It is a typical cake during Easter time.-Mythical origins:...

, one of Italy's many "Easter pies" (http://www.recipelink.com/mf/2/9542).

Ricotta is also commonly used in savory dishes, including pasta, calzone

Calzone

A calzone Italian: , "stocking" or "trouser") is a turnover that originates from Italy. It is shaped like a semicircle, made of dough folded over and filled with ingredients common to pizza....

, pizza

Pizza

Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.Originating in Italy, from the Neapolitan cuisine, the dish has become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria"...

, manicotti, lasagne, and ravioli

Ravioli

Ravioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. The word ravioli is reminiscent of the Italian verb riavvolgere , though the two words are not...

.

It also makes a suitable substitute for mayonnaise in traditional egg or tuna salad and as a sauce thickener.

It is often used as a substitute for paneer

Paneer

Paneer is a fresh cheese common in South Asian cuisine. It is of Indian origin. In eastern parts of India, it is generally called Chhena...

in the Indian dessert known as Ras Malai

Ras malai

Ras Malai is an East Indian sweet dessert served after a meal. It is popular throughout South Asia.The ras malai of Matrivandar of Comilla, Bangladesh is very popular everywhere.-Ingredients:...

. However, paneer

Paneer

Paneer is a fresh cheese common in South Asian cuisine. It is of Indian origin. In eastern parts of India, it is generally called Chhena...

is mostly casein protein, similar to Cottage Cheese, while Ricotta is made of all whey protein. Studies have "demonstrated that supplementation with whey protein improves blood pressure and vascular function in overweight and obese individuals" http://www.nature.com/oby/journal/v18/n7/abs/oby2009397a.html. This suggests that Ras Malai

Ras malai

Ras Malai is an East Indian sweet dessert served after a meal. It is popular throughout South Asia.The ras malai of Matrivandar of Comilla, Bangladesh is very popular everywhere.-Ingredients:...

made from Ricotta may be a healthier alternative in some cases.

Variants

While Italian ricotta is typically made from the whey of sheep, cow, goat

Goat

The domestic goat is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe. The goat is a member of the Bovidae family and is closely related to the sheep as both are in the goat-antelope subfamily Caprinae. There are over three hundred distinct breeds of...

, or water buffalo milk, the American product is almost always made of cow's milk whey. While both types are low in fat and sodium, the Italian version is naturally sweet, while the American is blander, slightly salty, and moister.

In addition to its fresh, soft form, ricotta is also sold in three preparations which ensure a longer shelf life: salted, baked and smoked. The pressed, salted, dried and aged variety of the cheese is known as ricotta salata, milky-white and firm, 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

Sardinia

Sardinia is the second-largest island in the Mediterranean Sea . It is an autonomous region of Italy, and the nearest land masses are the French island of Corsica, the Italian Peninsula, Sicily, Tunisia and the Spanish Balearic Islands.The name Sardinia is from the pre-Roman noun *sard[],...

and Sicily

Sicily

Sicily is a region of Italy, and is the largest island in the Mediterranean Sea. Along with the surrounding minor islands, it constitutes an autonomous region of Italy, the Regione Autonoma Siciliana Sicily has a rich and unique culture, especially with regard to the arts, music, literature,...

, 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

Oak

An oak is a tree or shrub in the genus Quercus , of which about 600 species exist. "Oak" may also appear in the names of species in related genera, notably Lithocarpus...

or chestnut

Chestnut

Chestnut , some species called chinkapin or chinquapin, is a genus of eight or nine species of deciduous trees and shrubs in the beech family Fagaceae, native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce.-Species:The chestnut belongs to the...

wood, although in Friuli

Friuli

Friuli is an area of northeastern Italy with its own particular cultural and historical identity. It comprises the major part of the autonomous region Friuli-Venezia Giulia, i.e. the province of Udine, Pordenone, Gorizia, excluding Trieste...

beech

Beech

Beech is a genus of ten species of deciduous trees in the family Fagaceae, native to temperate Europe, Asia and North America.-Habit:...

wood is used, with the addition of juniper

Juniper

Junipers are coniferous plants in the genus Juniperus of the cypress family Cupressaceae. Depending on taxonomic viewpoint, there are between 50-67 species of juniper, widely distributed throughout the northern hemisphere, from the Arctic, south to tropical Africa in the Old World, and to the...

and herbs.

Ricotta scanta is produced by the process of letting the ricotta go sour in a controlled manner, 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 has the consistency of cream cheese, with a distinct, pungent, piquant aroma, much like blue cheese but much richer. Ricotta scanta, also called ricotta forte, tastes as it smells, extremely aromatic and piquant, with a definite bitter note. Tasted with the tip of the tongue, it has a "hot" sensation.

In Mexico, ricotta is known as requesón. It can be salted or sweetened for cooking purposes, and is a popular filling for tlacoyo
Tlacoyo
Tlacoyos are oval shaped fried or toasted cakes made of masa. They are similar to fresh corn tortillas, but are somewhat torpedo-shaped and fatter. Tlacoyos are stuffed with refried beans, cheese, fava beans, chicharron or other ingredients. Tlacoyos are often served as an accompaniment to soups...

s and tacos dorados
Taco
A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety...

. In the central west area (Jalisco

Jalisco

Jalisco officially Estado Libre y Soberano de Jalisco is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico. It is located in Western Mexico and divided in 125 municipalities and its capital city is Guadalajara.It is one of the more important states...

, Michoacan

Michoacán

Michoacán officially Estado Libre y Soberano de Michoacán de Ocampo is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico. It is divided in 113 municipalities and its capital city is Morelia...

and Colima

Colima

Colima is one of the 31 states which, with the Federal District, make up the 32 Federal Entities of Mexico. It shares its name with its capital and main city, Colima....

), it is spread over tostada
Tostada
Tostada is a Spanish word which literally means "toasted". It is used in Latin America to name several different traditional local dishes which have in common the fact they are toasted or use a toasted ingredient as the main base of their preparation. There is a gender difference between "tostada"...

s or bolillo
Bolillo
A bolillo is a type of savory bread traditionally made in Mexico, where it originates. It is a variation of the baguette, and is often baked in an horno de piedra....

s, or served as a side to beans.

Romanian urdă
Urdă
Urdă is a Romanian fresh white cheese made from whey of sheep, goat or cow. Urdă is produced by heating the whey resulting from the draining of any type of cheese. It is often made into molds to the shape of a half sphere...

(ˈurdə) is made by reprocessing the whey

Whey

drained from any type of cheese

Cheese

Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....

. Urdă is thus similar to fresh ricotta as its fabrication implies the same technological process. However, Romanian urdă is neither smoked, nor baked in the oven like some variants of the Italian ricotta. Besides, urdă is used mainly in desserts, not in other types of dishes. Urdă is produced by Romanian shepherd

Shepherd

A shepherd is a person who tends, feeds or guards flocks of sheep.- Origins :Shepherding is one of the oldest occupations, beginning some 6,000 years ago in Asia Minor. Sheep were kept for their milk, meat and especially their wool...

s since immemorial times and is consequently regarded by Romanians as a Romanian traditional product.

Albanian gjiza is made by boiling whey for about 15 minutes. The derivate is drained 3-4 times with a napkin or piece of cloth and salted to taste. Gjiza can be served immediately or refrigerated a couple of days.

Indian khoa is often confused with ricotta, but the two are very different. It is lower in moisture and made from whole milk instead of whey.

External links

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