Ricotta cheese: what is it, what is it made from and how is it used?

In Italy, produce several hundred types of cheese, Ricotta is also in the forefront of the chefs.This product is widely used because of the unusual texture and sweetish taste, this is what allows you to cook not only traditional pasta, pizza or lasagna from Ricotta, but also a lot of delicious desserts. In Russia, cheeses like Mascarpone and Ricotta are considered delicacies. But do not be afraid of unfamiliar products, because these cheeses are a real find for gourmets.

Ricotta is a specific type of cheese that is particularly popular in countries such as Italy, Spain and Tunisia. The peculiarity of this product is the interesting fact that it is not produced directly from milk, but is based on whey, which remains as a result of the production process of other varieties of cheese, for example, Mozzarella. In translation, the name of the variety literally means "cooked again."

This whey product is made from milk of different origin: goat, cow, sheep and even buffalo. There is also the option of producing cheese by mixing two varieties of milk at once. In the modern world there are several subtypes of Ricotta cheese.

• Ricotta fresca - the name of the fresh product.
• Ricotta forte Made from ready-made sheep cheese, which is aged and regularly mixed in a clay container before acquiring acidic qualities. Later stored in glassware and for a long time does not lose its taste characteristics.
• Ricotta affumicata - smoked product, which is obtained from goat's milk.
• Ricotta romana - Ricotta sustained for a long time, having a relatively firm texture and a rather salty taste.
• Ricotta al forno - whey product cooked in the oven. Such a subspecies can be made with the addition of chocolate, lemon and other fillers.

Previously cooked Ricotta was lowered into baskets woven from willow twigs in order to obtain a pattern on the product. Currently, the standard packaging for the product are plastic cones.

All reviews about the variety are positive, as the cheese has a soft creamy taste (sweetish or salty, it all depends on the extract) and a delicate, grainy texture, slightly resembling a cottage cheese texture. It also contains a large amount of moisture.

The product is best suited for supporters of a protein diet, as this cheese variety contains a large amount of albumin (not casein, like other cheeses), which is very easily and quickly absorbed by the human body. The fat content of each subspecies of the product is individual: using cow's milk it turns out cheese with a fat content of 8%, sheep's - 24%. But these figures are quite small.

Ricotta has a high level of nutritional value, but at the same time rather low caloric content: 170-180 kcal per 100 grams of product. The content of BZHU in a traditional product:

• proteins - 11 g;
• fat - 13 g;
• carbohydrates - 3 g

This cheese will help eliminate the lack of protein, calcium and B vitamins in the human body. It is also rich in vitamins A, D, E, K and other useful elements, such as Omega-3 and Omega-6 acids, zinc, selenium, potassium and phosphorus.

The described cheese has the following beneficial properties:

• improves the cardiovascular system;
• strengthens bones and teeth;
• supports human vision due to the content of vitamin A;
• improves mental activity;
• helps to strengthen the immune system and raise the overall tone;
• stimulates tissue regeneration;
• It has a positive effect on human hormones and the production of enzymes;
• useful for improving the appearance of skin and hair.

This type of cheese is suitable for people who tend to a healthy lifestyle, choosing only proper nutrition.Losing weight is also recommended for use due to low calorie content and low fat content. The advantage is that even with weight loss, a person will receive a sufficient amount of useful substances, including protein, which is the most important building material for the body. Ricotta can also be used as a cosmetic, as the product exfoliates old skin cells.

There are not so many negative consequences and contraindications for cheese:

• unsuitable for use by persons with lactose intolerance;
• It is not recommended for persons suffering from heart disease, due to the high content of saturated fats that can increase cholesterol levels and cause clogged arteries.

Mascarpone is also a type of traditional Italian cream cheese. It is said that they began to produce this variety in the distant 16th century. The process of making Mascarpone is quite easy. Fatty cream with the addition of citric acid and vinegar is heated in a water bath, then leave the product in the cold until completely thickened. Fully prepared composition is pre-packaged in bags in order to leave the excess moisture, and at the final stage pack up the mass in plastic containers.

It is made similarly to Ricotta, without addition of lactic cultures and enzymes. It has a sweet creamy taste and a pasty consistency, as a result of which it is widely used in the manufacture of various confectionery products (for example, tiramisu and cheesecakes) and sandwiches. The difference between this type of cheese and Ricotta is that Cream is used to make Mascarpone. Calorie content is much higher than that of Ricotta - 412 kcal, and the content is up to 75%. Different products and texture: Ricotta resembles granular curd, and Mascarpone - cream.

Ricotta cheese can be used both independently and added to salads, pastas and pastries. Fresh product can be served in a cut form with the addition of herbs, vegetables, fish and bread or spread on sandwiches. It is recommended to cook on the basis of Ricotta various sauces, replacing cheese cream. To do this, add a small amount of product at the end of the cooking process. Cheese is also used as a filling for pizza or lasagne, pancakes or ravioli. Delicious salads are obtained by adding this variety. Refill them with olive oil. When cooking pasta, Ricotta will become an indispensable ingredient.

The product goes well with:

• almond and pine nuts;
• eggs (fill an omelet or an omelet with a unique taste);
• chocolate and vanilla;
• strawberries;
• avocado;
• lemon;
• spinach and tomatoes;
• various spices such as nutmeg, cloves, cinnamon and garlic.

The described variety is well suited for a full breakfast in combination with honey, cane sugar, sweet corn syrup and fresh berries or fruits, dried fruits and nuts, chocolate and various spices (for example, cinnamon). You should definitely try the very popular Italian sandwiches - crostini with Ricotta.

If in the nearest supermarkets could not find Ricotta, it can always be replaced by one of the following products.

• Plain cottage cheese. It is less plastic, the fat content is lower. At the initial stage of cooking you need to squeeze the product to remove excess moisture.
• Fromage blanc. This type is considered more expensive, and by its consistency it is very similar to yogurt.
• Sour cream. Suitable for replacing whey product in the preparation of various sauces.
• Cheese Tofu. Before adding it to the dish, this variety must be prepared properly: beat well and then squeeze.
• Buttermilk Cheese It is best to use as a substitute for making confectionery fillings.
• Goat cheese. In this case, take only fresh cheese due to the fact that the old product has too sharp taste.
• Potted cheese. The consistency is close to the curd (loose and soft).
• Mascarpone It is also recommended to whisk before adding due to the dense texture.
• Cream cheese. It is the best option to replace Ricotta, the only difference is the fat content of the product.
• Paneer. Vegetarian cheese originated in India.

To learn how to make ricotta cheese at home, see below.