ingredient information
Cheese Ricotta Sheep
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Ricotta (pronounced /ri'k?t?a/ in Italian) is an Italian sheep milk or cow milk whey cheese.[1] Ricotta lit. 'recooked' uses the whey, a limpid, low-fat, nutritious liquid that is a by-product of cheese production. Ricotta is produced from whey, the liquid separated out from the curds when cheese is made. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12-24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature causes additional protein to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing though a fine cloth. After realizing that whey cannot be safely dumped in large concentrations as it creates an environmental nuisance,[1] Romano makers discovered that when the protein-rich substance is heated, whey protein particles fuse and create a curd. This curd, after drainage, is ricotta. Because ricotta is made from whey, rather than milk, it is a whey cheese, not technically a "cheese".[2] Ricotta is a fresh cheese (as opposed to ripened or aged), grainy and creamy white in appearance, slightly sweet in taste, and contains around 5% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. Like many fresh cheeses, it is highly perishable. Ricotta comes in other forms