Ricotta cheese
Ricotta Cheese
Ricotta cheese (/rɪˈkɒtə/, from Italian: [riˈkɔtta], meaning "recooked") is a type of cheese made from the whey left over from the production of other cheeses. It is a traditional Italian cheese that is used in many Italian dishes such as lasagna, cannoli, and ravioli.
Etymology
The term "ricotta" comes from the Italian word "ricotta", which means "recooked". This refers to the method of production where the whey is reheated to produce the cheese.
Production
Ricotta cheese is made by heating the whey, a by-product of cheese making, to a high temperature until the proteins coagulate and can be separated. The curds are then drained and the remaining liquid is the ricotta cheese. This process is similar to the production of other types of cheese, but ricotta is unique in that it is made from whey rather than milk.
Nutritional Value
Ricotta cheese is a good source of protein and calcium, but it also contains a high amount of sodium. It is low in fat compared to other cheeses, making it a healthier choice for those watching their fat intake.
Uses
Ricotta cheese is commonly used in Italian cooking, particularly in dishes such as lasagna, cannoli, and ravioli. It can also be used in baking, as a topping for pizza, or as a filling for pasta.
See Also
External links
- Medical encyclopedia article on Ricotta cheese
- Wikipedia's article - Ricotta cheese
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