Ricotta (Italian for "again cooked") is the Italian name for a which (possibly under addition of cream or fresh milk) results after the withdrawal of the cheese break from heating the whey up on over 90 "°C and from addition of acid.

Fresh Ricotta, which is produced exclusively from sweet whey, tastes mildly, and is almost grease-free. By heating up and the addition of acid (not obligatory) the proteins (whey proteins), remained in the whey, denature and can be taxed away as Ricotta. Afterwards the nearly clear, greenish sour whey remains.

Ricotta is produced from the whey of the sheep and cow's milk. By heating up on over 90 "°C the whey is pasteurisiert.

A Ricotta speciality is the Italian Ricotta aluminium forno. For this about 2 kg of Ricotta in a round baking tin in the furnace are baked to a kind more heavily "Ricotta cake "with dark-brown to black crust. After the cooling can be taken now by evaporation and protein coagulating relatively compact cheese from the form and cooled and against drainage protected until two weeks, be cooled and vakuumiert up to two months be kept. The baked Ricotta is under the crust, which depending upon taste one along-lives (all too darken or burned places should before the benefit be cut off), inside white with cut-firm, but a paste, which remind in the taste of rauchigen cheese cakes, mildly with December ducks roasting flavours. The cheese is suitable alone or with somewhat fresh vegetable or bread as small meal or together with mariniertem roasted vegetable as hors-d'oeuvre.

In the German-language alpine countries a similar cheese under the name Ziger comes into the trade. In Vorarlberg a special Ziger is manufactured, which is agitated so long with open fire that it comes to complete evaporation of the Wasseranteiles. The remaining dark-brown, karamelfarbene mass comes into the trade (very rare!).

Articles in category "Ricotta"

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