Ricotta is a fresh cheese that originated in Italy, known for its light, creamy texture and slightly sweet flavor. Its name, derived from the Italian word “recotta,” means “cooked again,” reflecting the traditional method of making it by reheating whey left over from the production of other cheeses.
The process of making ricotta involves simmering the whey with added vinegar or lemon juice, which causes the remaining proteins to coagulate and form curds. These curds are then drained and pressed to create the soft, smooth cheese. Unlike many cheeses, ricotta is not aged, which contributes to its delicate, milky taste and moist consistency.
Ricotta is commonly used in Italian cuisine, featuring in classic recipes such as lasagna, ravioli, and cannoli. It can also be enjoyed spread on toast, mixed into salads, or incorporated into desserts like cheesecake and pastries.
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