Ricotta
Ricotta
Ricotta (/rɪˈkɒtə/, Italian: [riˈkɔtta]) is a type of cheese made from the whey left over from the production of other cheeses. It is a traditional product of Italy, but is now made and consumed worldwide.
Etymology
The term "ricotta" comes from the Italian word "ricottare" which means "to recook". This refers to the process of heating the whey, a by-product of cheese-making, to produce the ricotta cheese.
Production
Ricotta is made by heating the whey left over from the production of other cheeses such as mozzarella and provolone. The heat causes the remaining proteins in the whey to coagulate, forming a curd. This curd is then strained and can be eaten fresh or used in a variety of dishes.
Uses
Ricotta is a versatile cheese that can be used in both sweet and savory dishes. It is often used in Italian dishes such as lasagna, cannoli, and ravioli. It can also be used as a spread on bread or as a filling for pastries.
Related Terms
External links
- Medical encyclopedia article on Ricotta
- Wikipedia's article - Ricotta
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