The factual accuracy of part of this article is disputed. The dispute is about definition of ricotta as a true cheese or a cheese-like dairy product. Please see the relevant discussion on the talk page.
 A piece of Ricotta al forno cheese Ricotta (pronounced /riˈkotːa/ in Italian) is an Italian cheese made from the whey which left over from making cheeses such as mozzarella or provolone. The name "ricotta" means "cooked again" ("re-cooked") in Italian, referring to the second processing of the liquid to produce the cheese. The whey is heated, sometimes with additional acid like vinegar, to curdle out the remaining protein in the whey. Whey from acid-set cheeses cannot produce ricotta because all the protein is curdled out in the original cheese. The whey is heated very hot (near boiling) and much hotter than during the production of the original rennet-set cheese. This is a low yield process as most of the suitable material was removed in the original cheese. Ricotta is similar in texture to cottage cheese though considerably lighter. Image File history File links Circle-question-red. ...
Image File history File links Download high resolution version (1122x1044, 175 KB) A piece of Ricotta al forno cheese. ...
Image File history File links Download high resolution version (1122x1044, 175 KB) A piece of Ricotta al forno cheese. ...
Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ...
Whey or milk plasma is the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese or casein and has several commercial uses. ...
Country of origin Italy Region, town Campania and elsewhere Source of milk Cow or Water buffalo Pasteurized Yes and No Texture Semi-soft Aging time None Certification no, Stg and Dop 1996[1] Mozzarella is a generic term for the several kinds of Italian fresh cheese that are made using...
Provolone cheese is an Italian cheese, very similar to mozzarella cheese, which is traditionally used on submarine sandwiches. ...
A tub of cottage cheese Cottage cheese is a cheese curd product with a mild flavor. ...
Other whey cheeses include Gjetost cheese. Gudbrandsdalsost Gjetost is usually sliced very thinly using a metal cheese slicer. ...
Common culinary uses Not unlike mascarpone in northern-Italian cuisine, ricotta is a favorite component of many Italian desserts, such as cheesecakes and Cannolis. This article or section does not cite its references or sources. ...
Cannoli are Italian pastry desserts. ...
It is often beaten smooth and mixed with condiments, such as sugar, cinnamon and occasionally chocolate shavings, and served as a dessert in Italian households and dining establishments. Magnification of typical sugar showing monoclinic hemihedral crystal stucture. ...
Binomial name Cinnamomum verum J.Presl Cassia (Indonesian cinnamon) is also commonly called (and sometimes sold as) cinnamon. ...
Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ...
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 Cannolis, and layered with slices of cake in Palermo's Cassata. Species & major hybrids Species Citrus aurantifolia - Key lime Citrus maxima - Pomelo Citrus medica - Citron Citrus reticulata - Mandarin & Tangerine Major hybrids Citrus ×sinensis - Sweet Orange Citrus ×aurantium - Bitter Orange Citrus ×paradisi - Grapefruit Citrus ×limon - Lemon Citrus ×latifolia - Persian lime See also main text for other hybrids Citrus is a common term...
Binomial name Pistacia vera L. The Pistachio (Pistacia vera, Anacardiaceae; sometimes placed in Pistaciaceae) is a small tree up to 10 m tall, native to mountainous regions of central and southwestern Asia such as the Kopet Dag mountains of Turkmenistan southwest to northeastern Iran and western Afghanistan. ...
Cannoli are Italian pastry desserts. ...
Cassata or Cassata siciliana is a traditional sweet from the province of Palermo, Sicily (Italy). ...
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" ([1]). Regional variations may be sweet or savory. This article needs to be wikified. ...
Ricotta is also used in dishes other than desserts. Some Lasagna recipes, for instance, call for the use of Ricotta. Lasagna in the crinkly American style Lasagna, also lasagne, (pronounced ), is both a form of pasta in sheets (often rippled in North America and other countries, though seldom so in Italy) and also a dish, sometimes named Lasagne al forno (meaning Lasagne in the oven) made with alternate layers of...
Variants In addition to its fresh, soft form, ricotta is also sold in three preparations which ensure a longer shelf life: salted, baked and smoked. The pressed, salted and dried variety of the cheese is known as ricotta salata. A milky-white hard cheese used for grating or shaving, ricotta salata is sold in wheels, decorated by a delicate basket-weave pattern.
Ricotta infornata is produced by placing a large lump of soft ricotta in the oven until it develops a brown, lightly charred crust, sometimes even until it becomes sandy brown all the way through. Ricotta infornata is popular primarily in Sardinia and Sicily, and is sometimes called ricotta al forno. Sardinia (pronounced ; Italian: Sardegna; Sardinian: Sardigna or Sardinna) in the is the second-largest island in the Mediterranean Sea (after Sicily). ...
Sicily (Sicilia in Italian, Sicilian and Spanish, Σικελία in Greek) is an autonomous region of Italy and the largest island in the Mediterranean Sea, with an area of 25,700 km² and 5 million inhabitants. ...
Ricotta affumicata is similar to ricotta infornata. It is produced by placing a lump of soft ricotta in a smoker until it develops a grey crust and acquires a charred wood scent, usually of oak or chestnut wood.
Ricotta scanta is the process of letting the ricotta go 'bad' in a controlled manner. It is produced by letting it go sour for about a week, then stirring it every 2-3 days, salting occasionally and allowing the liquid to flow away. After about 100 days, the ricotta becomes like the consistency of cream cheese, with the distinct pungent, piquant aroma, much like blue cheese, but much richer. Ricotta scanta tastes as it smells, extremely aromatic and piquant and with a definite bitter note. If tasted with the tip of your tongue, it is said to taste "hot".
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