ricotta cheese
Description
Ricotta is an Italian sheep milk or cow milk whey cheese. Ricotta lit. 'recooked' uses the whey, a limpid, low-fat, nutritious liquid that is a by-product of cheese production. Ricotta is produced from whey, the liquid separated out from the curds when cheese is made. 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 and high temperature causes additional protein to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing though a fine cloth. Ricotta is a fresh cheese (as opposed to ripened or aged), grainy and creamy white in appearance, slightly sweet in taste, and contains around 5% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. Like many fresh cheeses, it is highly perishable. 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.
Grated Ricotta Cheese- this requires grating the cheese slabs in a hand held grater. This grated cheese is fine in texture and is used for making baked dishes like au gratin or casseroles.
Shredded ricotta cheese-Pass the cheese through a shredder and separate the thin slices into shreds with fingers. Alternatively, you may buy packaged shredded cheese.
Ricotta cheese strips- Cut the cheese block into thin or thick strips as per recipe requirement.
Chopped ricotta cheese- Place the cheese slab on a chopping board and chop it into small pieces. Can be finely chopped or roughly chopped or chopped into big chunks as per recipe requirement.
Sliced Ricotta Cheese- You may place the cheese in a slicer or slice the cheese in thin or thick slices with a sharp knife, as per the recipe requirement.
Ricotta cheese cubes- Turn the block of cheese on its side and make a series of slices. Lay the cheese slices on top of each other and make a series of lengthwise slices, (½ inch slices for smaller cubes, 1 inch slices for larger cubes. Make a series of ½ inch or 1 inch crosswise cuts through the cheese and it will fall away into cubes.
How to select
Ricotta cheese should not be too crumbly or dry with the color being relatively uniform. 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 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.Check the expiry date.
Culinary uses
" Like mascarpone in northern-Italian cuisine, ricotta is a favorite component of many Italian desserts, such as cheesecakes and cannoli. There are also kinds of cookies that include ricotta as an ingredient.
" In Italian households and dining establishments, ricotta is often beaten smooth and mixed with condiments, such as sugar, cinnamon and occasionally chocolate shavings, and served as a dessert.
" Combined with eggs and cooked grains, then baked firm, ricotta is also a main ingredient in Naples' pastiera, one of Italy's many "Easter pies.
" Ricotta may also be used in savory dishes, including pasta, calzoni, pizza, manicotti, lasagne, and ravioli.
" It also makes a suitable substitute for mayonnaise in traditional egg or tuna salad and as a sauce thickener.
How to store
All cheeses, regardless of variety, should be well wrapped and kept in the warmest section of the refrigerator. (The refrigerator door is often one of the warmest spots). As storage life is related to the moisture content of the cheese, the softer the cheese, the shorter amount of time it will keep fresh. Ricotta cheese is a fresh cheese, so highly perishable and hence should be consumed within a day or two.
Health Benefits
" Regardless of the type of milk used to create it, ricotta cheese is a concentrated source of the nutrients naturally found in milk, including calcium. The one nutritional drawback of reduced-fat cheeses is that they are usually higher in sodium than full-fat natural cheeses.
" The Ricotta Cheese also contains a large amount of other essential nutrients such as phosphorous, zinc, riboflavin, vitamin B12 and vitamin A.
" It is a dense source of high quality protein.