Ricotta Cheese
(Pronounced ri-Kot-ta)
Originally, ricotta was made solely from the whey remaining after making pecorino, ewe's milk cheese. Although some of it is still made that way, nearly all
ricotta is made from whole or skimmed cow's milk. The cow's milk is heated and citric acid is added to encourage destabilization and separation. The
temperature of the mixture is increased and the proteins from the whey separate, rise, and coagulate. These proteins are skimmed off and put in a wicker
basket to drain for 2 days after which the ricotta is ready for market. The resulting product is milk white, very soft, granular, and mild tasting. Ricotta is
naturally low in fat, with a fat content ranging from 4-10%. It is lower in sodium than cottage cheese. Ricotta is a good source of calcium. One-half cup of
ricotta provides 42% of the recommended daily requirement of calcium. The origins of ricotta reach back into Latin and Mediterranean history. It is believed to
have been created in the Roman countryside as travelers cooked their food in big kettles over open fires. The product was cooked twice to extract the cheese
from the buttermilk. Most of the ricotta that we purchase comes in plastic tumblers in the dairy section of the supermarket.
ricotta is made from whole or skimmed cow's milk. The cow's milk is heated and citric acid is added to encourage destabilization and separation. The
temperature of the mixture is increased and the proteins from the whey separate, rise, and coagulate. These proteins are skimmed off and put in a wicker
basket to drain for 2 days after which the ricotta is ready for market. The resulting product is milk white, very soft, granular, and mild tasting. Ricotta is
naturally low in fat, with a fat content ranging from 4-10%. It is lower in sodium than cottage cheese. Ricotta is a good source of calcium. One-half cup of
ricotta provides 42% of the recommended daily requirement of calcium. The origins of ricotta reach back into Latin and Mediterranean history. It is believed to
have been created in the Roman countryside as travelers cooked their food in big kettles over open fires. The product was cooked twice to extract the cheese
from the buttermilk. Most of the ricotta that we purchase comes in plastic tumblers in the dairy section of the supermarket.
It is worth seeking out a good ricotta in a cheese shop or a food store with a specialized cheese department. There you will find ricotta that is sold loose and
will be cut from a piece that looks as though it had been unmolded from a basket. Usually it is not only fresher than the supermarket variety but is less
watery. If you are using ricotta in baking this is an important consideration. Ricotta is highly perishable. It should always be refrigerated, and once opened,
used within one week. Ricotta is also processed for longer life in three ways: salting, baking, and smoking.
will be cut from a piece that looks as though it had been unmolded from a basket. Usually it is not only fresher than the supermarket variety but is less
watery. If you are using ricotta in baking this is an important consideration. Ricotta is highly perishable. It should always be refrigerated, and once opened,
used within one week. Ricotta is also processed for longer life in three ways: salting, baking, and smoking.
Whole Milk Ricotta The cheese is manufactured from whole milk,
and the finished product shall contain not more than 80.0% moisture
and not less than 11.0% milkfat.
and the finished product shall contain not more than 80.0% moisture
and not less than 11.0% milkfat.
Part-skim Ricotta The cheese is manufactured from milk with reduced
milkfat content, and the finished product shall contain not more than
80.0% moisture and less than 11.0%, but not less than, 6.0% milkfat.
milkfat content, and the finished product shall contain not more than
80.0% moisture and less than 11.0%, but not less than, 6.0% milkfat.
Ricotta Salata
This is a sheep's milk ricotta to which salt has been added as a preservative.
The liquid is pressed out and the solids are compacted into rounds,
enabling it to be cut with a knife. It's texture is crumbly but firm.
Ricotta salata can also be air cured or dried in an oven to render a sharp-tasting
cheese reminiscent of the flavor of romano. It is a milky-white hard cheese used
for grating or shaving. Ricotta salata is sold in wheels and decorated with
a delicate basket-weave pattern.
The liquid is pressed out and the solids are compacted into rounds,
enabling it to be cut with a knife. It's texture is crumbly but firm.
Ricotta salata can also be air cured or dried in an oven to render a sharp-tasting
cheese reminiscent of the flavor of romano. It is a milky-white hard cheese used
for grating or shaving. Ricotta salata is sold in wheels and decorated with
a delicate basket-weave pattern.
Ricotta Informata
Ricotta Informata is produced by placing a large lump of soft ricotta in the oven
until it develops a brown, lightly charred crust. Sometimes it is allowed to
become sandy brown all the way through. This variety is popular primarily
in Sardinia and Sicily, and is sometimes called ricotta al forno.
until it develops a brown, lightly charred crust. Sometimes it is allowed to
become sandy brown all the way through. This variety is popular primarily
in Sardinia and Sicily, and is sometimes called ricotta al forno.
Ricotta Affumicata
This variety is similar to ricotta informata. 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.
ricotta in a smoker until it develops a grey crust and acquires a charred
wood scent, usually of oak or chestnut.
Ricotta Scanta
Ricotta scanta is produced by letting fresh ricotta do sour for about a week.
It is then stirred every 2-3 days, salting occasionally and allowing the liquid to drain.
After about 100 days, the ricotta is the consistency of cream cheese. It has a distinct,
pungent aroma, much like blue cheese. Ricotta scanta tastes as it smells, extremely
aromatic and piquant. It has a definite bitter note that is said to taste "hot" to the tongue.
It is then stirred every 2-3 days, salting occasionally and allowing the liquid to drain.
After about 100 days, the ricotta is the consistency of cream cheese. It has a distinct,
pungent aroma, much like blue cheese. Ricotta scanta tastes as it smells, extremely
aromatic and piquant. It has a definite bitter note that is said to taste "hot" to the tongue.
Artisan Ricotta
Amaltheia Dairy Goat Ricotta
This creamy goat's milk ricotta comes from a 20-acre dairy farm in Montana.
The farm is pesticide, fertilizer, and hormone free. This outstanding,
award-winning artisan cheese is made from Cultured Grade A
pasteurized goat milk, vegetable rennet,enzymes, and salt.
It has a lovely sweet flavor with a tangy goat finish.Use in place of regular
ricotta in your recipes for its healthy properties and unique flavor.
The farm is pesticide, fertilizer, and hormone free. This outstanding,
award-winning artisan cheese is made from Cultured Grade A
pasteurized goat milk, vegetable rennet,enzymes, and salt.
It has a lovely sweet flavor with a tangy goat finish.Use in place of regular
ricotta in your recipes for its healthy properties and unique flavor.
Ricotta Affumicate di Pecora
This cheese is made from sheep's whey and smoked in the first days of maturing.
Shaped like a round loaf, the rind is beige from smoking with an ivory interior.
It is firm and tender with a sweet, slightly smoky and salty flavor. It can be eaten with
bread or grated on pasta, gnocchi, or cooked vegetables.
Shaped like a round loaf, the rind is beige from smoking with an ivory interior.
It is firm and tender with a sweet, slightly smoky and salty flavor. It can be eaten with
bread or grated on pasta, gnocchi, or cooked vegetables.
Homemade Ricotta Cheese
(Makes 2 cups)
Quick and Easy Chocolate Ricotta
(Serves 2)
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Technically ricotta is not really a cheese but a cheese
by-product. The word ricotta literally means 'recooked', and it
describes the cheese made when whey, the watery residue
from the making of another cheese, is cooked again. The
whey is generally drained from such cheese as mozzarella,
provolone, or similar cheese. Ricotta romana is the type of
ricotta that we are most familiar with in the US.
by-product. The word ricotta literally means 'recooked', and it
describes the cheese made when whey, the watery residue
from the making of another cheese, is cooked again. The
whey is generally drained from such cheese as mozzarella,
provolone, or similar cheese. Ricotta romana is the type of
ricotta that we are most familiar with in the US.
Line a large strainer with a layer of fine-mesh cheesecloth *
Place the strainer over a large bowl.
In a large stockpot, combine 2 quarts whole milk, 1 cup heavy cream, and 1/2 teaspoon salt.
Place the pot over medium heat and slowly bring to a boil, stirring occasionally.
Add 3 tablespoons lemon juice and reduce heat to low.
Simmer, stirring occasionally, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined strainer and allow to drain for 1 hour.
Discard the liquid.
Store the ricotta covered in the refrigerator for up to 2 days.
* You can line the strainer with paper coffee filters instead of cheesecloth.
Place the strainer over a large bowl.
In a large stockpot, combine 2 quarts whole milk, 1 cup heavy cream, and 1/2 teaspoon salt.
Place the pot over medium heat and slowly bring to a boil, stirring occasionally.
Add 3 tablespoons lemon juice and reduce heat to low.
Simmer, stirring occasionally, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined strainer and allow to drain for 1 hour.
Discard the liquid.
Store the ricotta covered in the refrigerator for up to 2 days.
* You can line the strainer with paper coffee filters instead of cheesecloth.
1 cup low-fat ricotta
4 tablespoons honey
4 tablespoons cocoa powder
1 teaspoon vanilla
1 teaspoon cinnamon
Combine all the ingredients in a food processor and process until smooth.
Serve in dessert cups.
Homemade Ricotta Salata
(Makes about 1 pound)
(Makes about 1 pound)
2 batches of Homemade Ricotta (see above recipe)
1 to 2 cups Kosher salt
2 plastic containers with holes punched in for drainage
Divide the ricotta into 2 equal portions and place in containers with holes for drainage.
Cover the ricotta with about 1/4 inch of the salt.
Place the containers in the refrigerator with a pan underneath to collect the drainage.
Keep them in the refrigerator for 3 to 4 days.
Check every day to see that there is still salt covering the top. Add more salt if needed.
After 4 days, take the cheese out of the containers and rinse the salt off the top.
Invert the cheese, put back in the containers, and add 1/4 inch of salt to the top.
Again, check every day to see if more salt needs to be added.
The cheese is done when the ricotta is crumbly with the consistency of Feta cheese.
Rinse off all of the salt and pat dry.
You can store ricotta salata for up to two months in the refrigerator.
1 to 2 cups Kosher salt
2 plastic containers with holes punched in for drainage
Divide the ricotta into 2 equal portions and place in containers with holes for drainage.
Cover the ricotta with about 1/4 inch of the salt.
Place the containers in the refrigerator with a pan underneath to collect the drainage.
Keep them in the refrigerator for 3 to 4 days.
Check every day to see that there is still salt covering the top. Add more salt if needed.
After 4 days, take the cheese out of the containers and rinse the salt off the top.
Invert the cheese, put back in the containers, and add 1/4 inch of salt to the top.
Again, check every day to see if more salt needs to be added.
The cheese is done when the ricotta is crumbly with the consistency of Feta cheese.
Rinse off all of the salt and pat dry.
You can store ricotta salata for up to two months in the refrigerator.
