Ricotta balls with coconut flakes

Ricotta - what kind of cheese is it?

The main product for making cheese is whey. The liquid that remains after preparing traditional cheese.

There are several types of ricotta:

• the variety produced from sheep whey is called Ricotta Romano;
• Ricotta di Bufala is made from buffalo milk and whey;
• salted variety, aged for 3 months – Ricotta salata;
• baked fresh cheese until the crust turns brown – Ricotta infornata;
• smoked version – Ricotta affumicata;
• aged cheese, produced over a year from various types of whey (cow, sheep, goat, buffalo) - Ricotta forte.

Types of cheese

Riccotta differs not only in its taste, but also in the pattern on the finished product. Previously, to obtain such a pattern, the cheese was kept in a basket woven from willow twigs, but today they use ordinary cone-shaped containers. There are also several types of this cheese:

• Affumicata – smoked ricotta made from goat whey;
• Forte - based on sheep's milk whey, aged in clay pots, stored for a long time and does not lose its taste;
• Fresca – means that the product is fresh;
• Romana is a harder and saltier cheese, as it is aged longer;
• al Forno - cheese is prepared in the oven, can be found with lemon, chocolate and other fillings.

Composition, calorie content and nutritional value

The cheese has nutritional qualities due to its amazing composition, which includes:

• vitamins (A, E), responsible for the condition of the skin and eye activity;
• potassium;
• B vitamins that normalize the activity of the nervous system;
• zinc;
• calcium is the main value of the product, which is responsible for the skeletal system. Helps improve the condition of nails and hair;
• vitamins (D, K);
• Selenium, which helps improve muscle activity.

Ricotta has low calorie content compared to most cheeses. Therefore, it is ideal for dietary nutrition. Calorie content is only 174 kcal per 100 g.

The same mass of product contains:

• proteins – 11 g;
• carbohydrates – 3 g;
• fats – 13 g.

How to make your own ricotta

If you couldn’t find ricotta in the store, and you can’t replace it with anything, you can cook it at home yourself.

To make ricotta there are several simple recipes:

Homemade ricotta recipe 1

• A package of yogurt or full-fat kefir must be placed in the freezer until completely frozen. The colander is placed on the pan and covered with gauze.
• After this, the package with yogurt or kefir needs to be cut and the contents placed in a colander. After the mass has melted, the whey will drain into the pan, and the curd mass will remain in the colander.
• Then, the resulting mass should be squeezed out of the remaining whey and transferred to a resealable container.

Homemade ricotta recipe 2

• To prepare ricotta you will need: pasteurized milk - 1 liter, cream 22% - 0.3 liters, salt - 1/2 teaspoon, juice of half a lemon. Mix milk, cream and salt in a saucepan. Then it is placed on low heat until it boils.
• The mixture must be stirred periodically. After the mixture begins to boil, lemon juice is added to it. When the milk curdles and begins to separate from the whey, remove the pan from the heat and cover with a towel.
• When the mass has cooled a little, it must be transferred to a colander covered with gauze and left for about an hour. During this time, the serum should disappear. In order to remove it completely, the mass should be squeezed out in gauze and transferred to a closed container.
• For a richer taste, you can add even more parmesan, grated on a fine grater.

As you can see, you can easily replace ricotta with either store-bought products or homemade cheese. In any case, the finished dish will decorate the table.

Ricotta cheese

– a delicate cheese whose homeland is Italy.
Although this cheese is also produced in other countries, for example, in Spain and Tunisia. Cow, sheep, goat and buffalo milk can be used for this product. A special feature of ricotta cheese is the fact that it is made from secondary raw materials.
To produce this product, whey is used that remains after the production of other cheeses. It is heated and mixed with tartaric acid, although citric or hydrochloric acid can also be used. Then the liquid is boiled again until curds form. Now all that remains is to drain everything into the basket to remove excess liquid. The result is ricotta cheese, which has the shape of a truncated cone.

There are many different varieties of this product, which differ in taste, composition and place of production.

Selecting and Storing Creamy Ricotta Cheese

When choosing ricotta cheese, be sure to look at the expiration date and the color of the product, it should be white (see photo). If you buy cheese by weight, ask the seller to let you try it. Ricotta should be tender and soft; if this is not the case, then the product is stale. If you feel strong acidity, there is no need to buy such cheese, since it is already spoiled.

Ricotta cheese is one of the products that cannot be stored for long periods of time. Even if you use vacuum packaging, the product can be kept in the refrigerator for no more than 3 days. If you bought a hard variety of ricotta, it can retain its freshness for 2 weeks.

Beneficial features

The benefits of ricotta cheese are due to its rich composition of vitamins and minerals. This product contains calcium, which strengthens bones, teeth and nails. Ricotta cheese also contains vitamin A, which has a positive effect on visual acuity and skin condition. Due to the content of B vitamins, this product has a beneficial effect on the functioning of the nervous system. Children and older adults should definitely consume ricotta to reduce the risk of arthritis and arthrosis.

Unsalted varieties of this cheese will be useful for hypertension, as well as during periods of gastrointestinal problems. With regular consumption of ricotta, the activity of the cardiovascular system is normalized, and the substances contained in this product cleanse blood vessels of cholesterol. In addition, brain activity improves. Ricotta cheese also contains phosphorus, which takes an active part in protein synthesis and in the formation of bone and muscle tissue.

The calorie content of ricotta cheese, in comparison with other varieties, is not too high - only 150 kcal. Considering this, it can be consumed in small quantities during weight loss.

Use in cooking

Ricotta cheese is very popular especially in Italian cuisine. It can be eaten as a snack on its own, or used instead of butter for sandwiches. This cheese goes well with vegetables. Ricotta cheese is widely used to make a variety of desserts: creams, mousses, dough, etc. In addition, this product is added to recipes for numerous salads, appetizers and hot dishes.

How to make homemade ricotta cheese?

If you don't trust the quality of store-bought products, you can make homemade ricotta cheese.

For 4 servings of this product you need to take a liter of milk, 300 ml of cream. If you are preparing cheese for appetizers, then 22% fat content is enough, and if for desserts, then you can take more. In addition, you will need 0.5 teaspoon of salt and the juice of half a lemon.

Combine milk, cream, salt and place everything on low heat. Don't forget to stir periodically. When the mixture begins to boil, add lemon juice and stir thoroughly. After a few minutes, you will see how the curd mass begins to separate from the whey, at this time it is time to turn off the heat. Now you need to wait until the ricotta has cooled down, and then pour all the contents into a colander, which must first be covered with gauze. Leave for an hour to remove excess liquid, then transfer everything to a bowl and refrigerate. In this state, ricotta cheese will retain its freshness for 2 days.

What do you eat with ricotta cheese?

Smoked and aged varieties of ricotta are eaten like hard cheeses that are familiar to everyone.

Fresh ricotta is cut into pieces and served with herbs, bread or vegetables, complemented with wine.

Used as a base for:

• cheesecake;
• cream;
• filler for coarse pasta.

Cheese is used to replace cream and sauces are prepared based on it. The product serves as a wonderful filling for ravioli, meat pies, lasagna and pizza. Ricotta is a wonderful ingredient for salads and desserts.

Pasta with ricotta and tomatoes

Many people do not know what can be made from ricotta cheese. We recommend starting your acquaintance with the product with the simplest thing - by preparing pasta.

Ingredients:

• salt;
• spaghetti – 550 g;
• onions – 2 pcs.;
• olive oil – 25 ml;
• hot pepper – 1 pc.;
• black pepper – 0.3 teaspoon;
• tomatoes – 550 g;
• garlic – 3 cloves;
• ricotta cheese – 220 g.

Preparation:

1. Chop the onions. Chop the garlic cloves. Remove the skin from the tomatoes. To make it easier to remove, pour boiling water over the tomatoes.
2. Pour oil into a saucepan and place onion cubes. After a minute, add the garlic cloves. Add a pod of hot pepper. Fry.
3. Place tomatoes. Simmer uncovered for 8 minutes. The fire should be minimal.
4. Crumble the ricotta and place in a saucepan. Salt and sprinkle with pepper. Stir. Simmer for 3 minutes.

Application

Making ravioli filled with ricotta
Ricotta is a popular ingredient in many desserts (for which it is often crushed and whipped into a soft mass): cannoli, ricotta and chocolate cakes, savory pies, pastiera napoletana. Ricotta is also used in recipes for hot dishes (in particular, some varieties of lasagna), and is used in the baking of traditional Easter bread, Pastiera.

Salad with soft whey cheese

A tasty and original appetizer will serve as a good snack and will go perfectly with any dinner dish. Salad with ricotta cheese and beets is a great option for the whole family.

Ingredients:

• beetroot – 120 g;
• sugar – 190 g;
• arugula – 15 g;
• balsamic vinegar – 190 ml;
• corn salad – 15 g;
• pine nuts – 5 g;
• ricotta – 110 g;
• salt – 2 g;
• dill – 4 g.

Preparation:

1. Place the beetroot in the oven and bake for 1.5 hours. The temperature will be 165 degrees. Then smoke in a smokehouse for half an hour. You can even build a smokehouse at home. To do this, take an old pan and place sawdust on the bottom. Place beetroot in a sieve. Cover with a lid and put on fire.
2. Chop the lettuce. Chop the arugula. Mix.
3. Chop the dill and add chopped cheese. Mix. Add salt and roll into a ball.
4. Pour vinegar into the saucepan. Sweeten. Simmer until the mixture becomes thick and sauce-like.
5. Place a cheese ball on top of the arugula. Add chopped beets. Pour over the prepared sauce. Decorate with nuts.

Homemade ricotta recipe

Whole milk 4 l.

Salt 1 tsp.

Sugar 1.5 tsp.

Lemon juice ? calyxes.

Preparation of whey

1. Pour milk into a saucepan and heat over low heat until hot, but do not boil.

2. Pour into milk? portions of juice, salt, add sugar and mix.

3. As soon as the milk begins to curdle and lumps have formed on its surface, remove from the heat, cover the top with a towel and leave until cool.

Note! If you don’t want to make cottage cheese by boiling milk and adding juice, you can pour the milk into a large container. Then put a piece of bread in the milk and leave it in a warm place, covered, for 1-2 days. The result will be cottage cheese that will float in one piece in the whey. After the curd is removed and the whey is strained, add sugar and salt to it.

4. Strain the lumps completely through the tulle.

You won't need cottage cheese in this recipe, so we put it in the refrigerator.

Making ricotta

1. Heat the cooled whey to forty degrees.

2. Remove the hot whey from the stove and leave at room temperature for 60 minutes.

3. Place the cooled whey back on the fire and heat it to 93C without boiling.

4. Now pour in the remaining juice, mixing it with the whey.

5. Cook the whey for another 5 minutes, turn off the heat and leave to cool.

6. When the liquid has cooled, put it in the refrigerator for twelve hours.

7. Strain the cold whey through the tulle, thus separating the flakes. It is better to leave the liquid to strain for a day.

8. Collect the cereal and put it in the refrigerator.

Ricotta is ready!

As you can see, it is incredibly simple to make, but its preparation takes a lot of time. But the taste of homemade cheese is incomparable.

Cheesecakes for breakfast

This type of cheesecake has a delicious aroma and taste. The crust is crispy and the flesh is tender. Try to prepare the proposed option and cheesecakes will become a favorite dish in your home.

Ingredients:

• powdered sugar – 65 g;
• corn starch - 4 tbsp. spoons;
• ricotta cheese – 250 g;
• vegetable oil – 5 tbsp. spoon;
• Philadelphia cheese – 120 g;
• yolk – 1 pc.;
• flour – 45 g.

Preparation:

1. Drain the ricotta. To make the cheesecakes soft, place half of them in a sieve and grind. Mix with the remaining amount of cheese.
2. Sprinkle with powder and mix. Add flour. Knead. Pour in the yolk. Mix the prepared mixture with Philadelphia. You will get a dense mass.
3. Form into a sausage. Cut into 11 pieces. Roll each part into a puck and dip in starch.
4. Fry in oil over low heat until golden brown.

What can you substitute for ricotta in recipes?

If you decide to cook a dish that includes ricotta, but you don’t find this cheese on sale, you can safely replace it with other products, such as:

1. Cottage cheese. It is not as flexible as ricotta, low in calories, and contains less fat. Before adding to the dish, squeeze it to get rid of excess moisture.
2. Fromage blanc. This is a more expensive type of cheese, which has a consistency similar to yogurt.
3. Sour cream . It is an ideal substitute for ricotta when you need to make a sauce.
4. Tofu cheese . To make it look like ricotta, you need to squeeze it and beat it.
5. Buttermilk cheese. Ideal substitute for cheesecake and pasta fillings.
6. Goat cheese . Only freshly prepared cheese is suitable; old cheese cannot replace ricotta due to its strong taste.
7. Pot cheese. It resembles cottage cheese, just as loose and soft.
8. Mascarpone. Also classified as an Italian variety, it has a denser texture. Therefore, it must be shaken before use.
9. Cream cheese. It differs from ricotta only in fat content. This is the best option for replacement.
10. Paneer. The cheese comes from India and is a vegetarian product.

Therefore, if you have a problem buying ricotta cheese, you can easily replace it with one of these products.

Ricotta is a traditional Italian whey cheese. There is an unspoken rule in the culinary world, born out of experience: “Don’t throw away anything you don’t need!” Ricotta is a classic example. It is prepared from whey left over from the preparation of other varieties. Hence the name ricotta cheese, which means “re-cooked.” And although, in essence, it is not cheese at all, the whole world calls it that.

We won't stand out either and will tell you everything you ever wanted to know about this amazing product.

Ricotta cheese cream for cake

The creamy mass will be airy and non-greasy. Suitable for any desserts.

Ingredients:

• ricotta – 550 g;
• cinnamon – 1 teaspoon;
• powdered sugar – 145 g;
• whipping cream – 70 ml;
• lemon zest.

Preparation:

1. All products should be at room temperature. Pour the powder into the cream and beat.
2. Add ricotta. Sprinkle cinnamon. Beat. Add lemon zest. Mix.

Production technology[ | ]

Smoked ricotta (Ricotta affumicata)
from the Sila region, Calabria, Italy

The best way to make ricotta is the whey obtained after making cheese from fresh milk using rennet. From the curd whey remaining after obtaining acidic curd, several times less ricotta is obtained, so its production is economically ineffective. The coagulation process occurs at a temperature of 80-90 ° C, the whey is thus boiled again (this is where the name of the product comes from: cotta - “boiled”, ri - a prefix meaning repetition).

Several cooking methods can be used, but the traditional method is to warm the whey relatively quickly to 80°C, reduce the heat, and slowly bring the whey temperature to 90°C. Between 80 and 90 °C, cheese flakes float to the surface. To completely coagulate albumin, it is usually enough to heat the whey from 80 to 90 °C for an hour (this depends on the acidity of the raw material and its freshness, that is, on how long lactic acid bacteria have been working in it). To obtain additional flavor properties, thick (over 30% fat) cream can be added to the whey at the preheating stage (3-4 tablespoons per 10 liters of whey). On an industrial scale, citric, tartaric or hydrochloric acid is used to speed up the coagulation process. The resulting coagulated mass is separated from the liquid and placed in baskets (now made of plastic, traditionally made of willow twigs).

Lasagne with pumpkin and ricotta sauce

The dish turns out juicy, healthy and very tasty.

Ingredients:

• butter – 35 g;
• parmesan – 120 g;
• milk – 560 ml;
• lasagna – 7 sheets;
• nutmeg – 0.5 teaspoon;
• pumpkin – 550 g;
• ricotta – 270 g;
• spinach – 220 g;
• water – 1 tbsp. spoon;
• olive oil – 2 tbsp. spoons;
• flour – 35 g;
• shallots – 1 pc.

Preparation:

1. Chop the onion. Chop the pumpkin pulp. Mix. Pour in water and olive oil. Add some salt. Sprinkle with pepper. Mix. Place on a baking sheet. Place in an oven at 200 degrees to bake. Hold for 27 minutes.
2. Place butter in a saucepan. Add flour and stir. Fry for 3 minutes. Pour milk in a stream. Mix. Cook for 7 minutes. The mass will become thick. Add chopped ricotta. Sprinkle with nutmeg. Stir.
3. Place spinach in a shallow saucepan and add a large spoonful of water. Sprinkle with pepper and salt. Stir and simmer for 7 minutes.
4. Place half of the pumpkin in the bottom of the pan. Cover with some of the spinach. Pour in half the sauce. Sprinkle with salt and cheese shavings. Cover with lasagne sheets. Scatter over the squash, then the spinach. Pour over the sauce. Cover with lasagna sheets and sprinkle with cheese.
5. Bake at 180 degrees oven. Time – 37 minutes.