Ricotta Cheese

Ricotta Cheese is a fresh cheese made from the whey left over after making other cheeses -- usually cheese from cow's milk.

The whey is heated to 170 F (77 C.) Citric acid is added, then the temperature raised further to 185 F (85 C.) The heat curdles the whey, by causing the proteins in the whey to coagulate without the need for rennet to be added. The curds are skimmed off and let drain for two days. The cheese is then ready to be sold and eaten.

There are three additional varieties of Ricotta.

• Ricotta Salata Moliterna (whey from sheep's milk)
• Ricotta Piemontese (whey from cow's milk + 10% regular cow's milk)
• Ricotta Romana (ricotta made from the whey produced when making Romano cheese.)

In North America, you will find many other varieties as well, such as Ricotta made from whole milk, partially-skim milk, etc. Ricotta is very good to use when you need something to bind ingredients in a recipe together.For 1 cup of ricotta, you can mix 1 cup of cottage cheese lightly mashed with 1tbsp powdered milk; or better yet, a dry-curd Cottage Cheese.1 cup = 8 oz in weight = 250g

Discard if any mould appears.

Ricotta > ri (re) + cotta (cooked), referring to heating the whey

Also called:

Requesón Cheese, Ricotta Salata Cheese, Sweet Curd Cheeses

Ayib, Cottage Cheese, Cream Cheese, Curd Cheese, Fresh Cheeses, Fromage Blanc Cheese, Fromage Frais, Mascarpone Cheese, Mató Cheese, Neufchâtel Cheese, Paneer, Panela Cheese, Pot Cheese, Quark Cheese, Queso Blanco Cheese, Queso Fresco, Queso Quesadilla, Requesón Cheese, Ricotta Cheese, Yoghurt Cheese, Zufi Cheese

Añejo Cheese, Banon Cheese, Boilie Cheese, Bonchester Cheese, Boursin Cheese, Brie Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chaource Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Cumulus Cheese, Edel de Cléron Cheese, Feta Cheese, Feuille d'automne Cheese, Garrotxa Cheese, Kirkham Lancashire Cheese, La Tur Cheese, Lancashire Cheese, Le Cendrillon Cheese, Le Veillon Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Pont Couvert Cheese, Prescinseua Cheese, Saint André Cheese, Squacquerone Cheese, St-Nectaire Cheese, Tarapatapom Cheese, Telemes Cheese, Teviotdale Cheese, Tornegus Cheese, Vacherin Chaput Cheese, Vacherin d'Abondance, Vacherin Mont d'Or, Wensleydale Cheese with Cranberries, Whirl Cheese

Affinage, American Cheeses, British Cheeses, Casu Marzu, Cheese Curds, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Butter, Milk