Low in fat and perfect in everything from lasagne to cheesecake, ricotta is amazingly versatile.
Ricotta is a fresh unripened Italian cheese made from whey (the watery residue left over from making other cheeses, such as mozzarella).
The name ricotta is derived from the Italian word recocta, which means “recooked”. This refers to the second stage of making ricotta, where the leftover whey is cooked again to make the final product.
Ricotta is a smooth cheese with a creamy mild taste and a thick texture. Its light flavour and low salt content make it perfect for using in sweet or savoury dishes. It can also be air-cured or dried in the oven to make it into a harder, sharp-tasting cheese that can be grated.
Is it good for me?
A great source of calcium and magnesium, ricotta is the ideal cheese for people watching their weight — it’s fat content of around 10 per cent is quite low compared to the 34 per cent in regular cheeses.
Buying and storing
While it’s available prepackaged, fresh is generally best and the only choice when it comes to baking. Ricotta is available fresh all year round from the supermarket deli section. Store in the fridge in an airtight container and use within two to five days. Packaged ricotta has a higher moisture content. When baking, use fresh ricotta to avoid soggy pastry.
- Publication: Taste.com.au
