Ricotta is a traditional Italian whey cheese. In the culinary world, there is an unwritten rule arising from experience: "Do not throw away anything you do not need!" Ricotta is a classic example. Prepare it from whey remaining from the preparation of other varieties. Hence the name of the cheese ricotta, which means "cooked again." And although, in essence, it is not cheese at all, but the whole world calls it that way.
We, too, will not stand out and tell you everything you ever wanted to know about this amazing product.
Appearance story
The manufacture of ricotta on the territory of today's Italy began supposedly back in the Bronze Age. In the second millennium BC in these places cheese making from whole milk was widely developed. A large number of ancient boilers for curdling and heating milk, as well as found cheese graters confirm this fact.
The increase in cheese production led to a large supply of whey, which encouraged cheese makers to develop a new whey-based recipe. Ricotta began to prepare from whey with a small addition of milk, that is, as it is now.
Writers describing the agriculture of the ancient Romans do not mention ricotta. Most likely the reason is that disadvantageous production and a short shelf life did not allow whey cheese to enter large markets. There is speculation that ricotta was the food of shepherds.
- In the II-III centuries BC statesman Caton Senior legislatively regulates the use of sheep’s milk for the production of Pecorino and ricotta cheeses;
- It describes how Frederick II the king of Sicily in the 13th century, passing with his hunting party past the house of the owner of a dairy farm, stopped to try ricotta and was delighted with it;
- The first written mention of ricotta technology is available in the medieval medical treatise on the healthy lifestyle of Tacuinum sanitatis;
- In 1548, in a book by Ortenzio Lando, a fictional character goes to a place near Pisa to buy "the best ricotta in the world";
- On May 13, 2005, Ricotta Romana cheese was legally classified as a protected name by origin (DOP) cheese.
Cooking technology
The process of making ricotta has not changed since its birth. The first step is to heat the serum (sometimes with additional acidification) to 85-90 degrees, as a result of which albumin and globulin coagulate and float. After complete ascent, the heating is stopped and the mass is cooled. Next, the curd clot is placed in a cone-shaped basket to remove excess moisture for 8-24 hours. Traditionally, willow baskets were used for cheese production, now plastic and metal ones are used. Then ricotta is transferred to dry, cool rooms.
Whey contains little protein, so today ricotta is obtained in several ways using different types of whey mixed with milk.
Kinds
Consider what types of ricotta exist:
- Ricotta Romana - made from sheep serum left over after cooking Pecorino Romano (Pecorino romano) with the addition of whole milk of sheep grazing only on the pastures of Tuscany (Toscana). The cheese has a bumpy texture, white color and a sweet taste;
- Ricotta di Bufala - made from whey and buffalo milk in the provinces of Campania, Lazio, Puglia and Molise. White porcelain cheese has no crust. The texture is creamy and soft, the taste is delicate, slightly sweet.
There is another option for classifying ricotta according to the age of the cheese:
- Ricotta salad (Ricotta salata) - in translation means "salty ricotta". It is produced in Sicily (Sicilia) and Sardinia (Sardegna), and in several regions of mainland Italy. Curd clot squeeze, salt and stand for about 3 months. The color of the cheese is milky white, the texture is soft, pliable. The taste is brackish, milky, with a nutty note. It happens that lettuce ricotta is aged for a year or more, thereby obtaining hard cheese for rubbing;
- Ricotta infornata - produced by baking fresh ricotta in the oven until the brown (sometimes dark brown) color of the crust. The cheese mass thus acquires a pale golden color. Cheese is traditionally eaten fresh;
- Ricotta affumicata (Ricotta affumicata) - as well as the previous species, is subjected to heat treatment. The process takes place in smokehouses using oak, chestnut or juniper wood. The ricotta cheese crust is reddish gold. Milk flavor with smoked aroma;
- Ricotta forte (Ricotta forte) also known as Ricotta scanta (Ricotta scanta) - is made from different types and combinations of milk (cow, goat, sheep, buffalo). The cheese is aged for about a year, during which the cheese is mixed every 2-3 days to avoid mold. The result of aging is a soft brown pasta with a sharp, piquant taste. Sell such ricotta in glass jars.
How and with what they eat - why use
Ricotta forte, affumicate and infornate are often consumed on their own. They are combined with bread, fruit and wine.
Fresh ricotta can be used in many dishes. It is added to cheesecakes, pasta, sauces, lasagna, pizza, meat pies, sweet pastries, desserts.
Here are 5 insanely tasty options for eating ricotta:
- Put in a bowl, drizzle with olive oil, add salt, pepper, crackers and tasty start your day;
- Lubricate the omelet, and you have a top-level fried egg;
- Whisk with powdered sugar, chocolate chips and vanilla and get an incredibly delicate dessert;
- Mix it with chopped watermelon, avocado and seeds, enjoy an unusual fruit salad;
- Spread it on brown bread, top with lettuce and finely chopped tomatoes, salt, pepper to taste and a sandwich called "Cloud in pants" is ready.
Calorie content and benefits
The nutritional value of riccotta cheese is only 134 kcal per 100 g of product, which contain:
- Proteins 9.3g;
- Carbohydrates 2.9g;
- Fats 9.5g.
Ricotta is generally considered one of the most healthy cheeses, as it contains a very small amount of fat compared to other varieties.
Ricotta is an excellent source of nutrients. Eating 150 g of cheese, you provide your body:
- 28% of the daily protein needed to maintain muscle
- 26% (257 mg) of the daily allowance of calcium, which ensures bone strength and the health of teeth, hair and skin;
- 139 mg of Omega-3 and 339 mg of Omega-6 fatty acids that prevent the development of cancer and cardiovascular disease;
- Trace elements: selenium (26%), phosphorus (20%), zinc (10%). Selenium protects the body from free radicals that cause the formation of tumors;
- 16% of the daily intake of vitamin A, which supports healthy vision and the immune system;
- 15% of the norm of vitamin B12, which plays a crucial role in the normal functioning of the nervous system.
How to replace ricotta in recipes
Ricotta cheese is a component of many recipes. Frankly, not all housewives are always at hand. Let's see what everyday products can replace ricotta.
Cottage cheese
It is worth remembering that the curd is taken in a pasty consistency, if possible not with a strong acidity. Such castling is suitable for preparing lasagna.
Sour cream
You need to choose sour cream with the thickest consistency possible. This replacement option is ideal for sauces and pastries.
Mascarpone
Mascarpone is the Italian elder brother of ricotta. It should be noted that this cheese is much superior to ricotta in fat content. Before use, it is whipped and used with aromatic spices for sandwiches, pasta, lasagna.
Cream cheese
Any variation of this product will be a good alternative to ricotta. It can be included in cheesecakes and other desserts.
The most wonderful option to replace the purchased one will be homemade ricotta, the recipe of which we will discuss in another article.
Price for 1 kg of ricotta in Italy and Russia
Ricotta is a fairly common product, therefore, it belongs to mid-priced cheeses. In Italian stores you can buy ricotta at a price of 6 to 10 Euro per 1 kg.
Russian Internet sites will help you get fresh Italian cheese, the price of which for 200 g is about 200 rubles. On the shelves of domestic stores there is a wide variety of ricotta of Russian and Belarusian production. You can buy it for 150-250 rubles for 250 g.
We hope that by reading this article you will completely satisfy the thirst for knowledge of Italian cheese. And remember: "Not everything is ricotta spread on bread!" Bon Appetit, dear friends!
