In Italian Ricotta means "re-cooked", which is exactly how this cheese is produced. This fresh, soft, creamy white cheese is made from the whey after it is separated from the curd during heating. The strained whey is then heated again . While ricotta made in the United States is from whole or partly skimmed cow’s milk, in Italy it is produced from either cow, goat or sheep's milk.

Ricotta cheese has sweet nutlike flavor and can range from moist to dry in texture.It is creamy and smooth, and can be used in both sweet and savory dishes. Ricotta is perishable and will keep in the refrigerator up to one week.

Ricotta is typically used as a filling for pasta dishes such as lasagna or manicotti, but it can also be used in souffles, pudding, or cakes.

Ricotta Cheese








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