Chef at 15:45, 15 April 2015

2015-04-15T15:45:52Z

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|title=Ricotta cheese suppliers, pictures, product info
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|keywords=#ricottacheese #whey #curd #cowsmilkcheeses #mascarpone #pistachios #eggs #italiancheeses #cheeses #dairyproducts #ewesmilkcheeses
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|description=Ricotta is an Italian whey cheese. Ricotta, literally 'recooked'
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[[Image:Ricotta cheese.jpg|300px|thumb|right|Ricotta cheese]]
Ricotta is an Italian [[whey]] cheese. Ricotta, literally 'recooked'. It is produced from cows' or ewes' [[milk]] [[whey]], the liquid separated out from the [[curds]] when cheese is made. The [[whey]] is heated to near boiling, forming a fine [[curd]]. Once cooled, the [[curd]] is separated by passing though a fine cloth.

Like [[mascarpone]] in northern-Italian cuisine, ricotta is a favourite component of many Italian desserts, such as [[cheesecakes]] and cannoli. There are also kinds of cookies that include ricotta as an ingredient.

In Italian households and dining establishments, ricotta is often beaten smooth and mixed with condiments, such as [[sugar]], [[cinnamon]] and occasionally chocolate shavings, and served as a dessert. This basic combination (often with additions such as [[citrus]] and [[pistachios]] also features prominently as the filling of the crunchy tubular shell of the Sicilian cannoli, and layered with slices of cake in Palermo's cassata.

Ricotta is also used in dishes other than desserts. Most lasagna recipes, for instance, call for the use of ricotta.

Combined with [[eggs]] and cooked [[grains]], then baked firm, ricotta is also a main ingredient in Naples' pastiera, one of Italy's many "Easter pies". Regional variations may be sweet or savoury.
==See also==

{{CheeseContact}}
[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:Italian cheeses]]
[[Category:Cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:Ewes' milk cheeses]]

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Ricotta cheese - Revision history

Chef at 15:45, 15 April 2015