Healthy Food Database
A traditional creamy, mild, whey cheese made from cow's or sheep's milk. It is a basin-shaped cheese, pure white and wet but not sticky. Good ricotta should be firm, not solid and consist of a mass of fine, moist, delicate grains, neither salted nor ripened. It is primarily used as an ingredient in lasagne, and is mainly made with cow's milk whey which is heated to 170 degrees F. Citric acid is added to encourage destabilisation and separation and the temperature is quickly raised to 185 degrees F. Proteins from the whey separate, rise and coagulate; the proteins (lactalbumin) are skimmed off and put into a wicker basket to drain for two days after which the "cheese" is ready for market.
There are three distinct varieties of ricotta: ricotta salata moliterna (ewe's milk whey), ricotta piemontese (cow's milk whey + 10% milk) and ricotta romana (a byproduct of Romano cheese production).
Low fat ricotta is made from skimmed milk.
Category: Cheese
In Season:
all year
To Buy:
Buy from a good quality deli.
To Store:
Store in the fridge on a flat plate covered with greaseproof paper and eat within 2-3 days of buying.
Tips & Tricks:
If making lasagne, reduce fat content by using a low fat ricotta.
One serve of ricotta equals about 1.5 tablespoons.
Cooking Tips:
Bake in the oven in an ovenproof dish with a drizzle of olive oil and fresh herbs (chilli, thyme,and oregano) for 25-30 minutes (180C). Serve with roast veggies and garlic croutons made with wholemeal sourdough.
Nutrition per Per serve:
Monosaturated Fat , g:
1.0
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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