Ricotta cheese, alongside mozzarella and parmesan, belongs to the canon, without which it is hard to imagine Italian cuisine. At the same time, it is a product so simple in concept and so neutral in taste that it has missed out on the esteemed career of other Italian cheeses.
The first mentions of ricotta come from the 2nd century - the Greek writer of the time, Athenaeus, mentions a soft, fresh cottage cheese from Sicily.
Ricotta cheese has been produced for hundreds of years using fermented whey and cow, goat, sheep or even buffalo milk. Depending on the type and fat content of the milk, the final product may have a different consistency and taste.
The Arabs, who ruled Sicily at the turn of the 10th and 11th centuries, had a great influence on the technique of cheese fermentation, leaving a clear impact on the cuisine and culture of the island.
To this day, cannelloni pasta stuffed with sheep's ricotta with candied citrus peel, pistachios, raisins, sugar and rose water is still very popular in the land of Etna.
In medieval Italy, ricotta cheese was already a common product made traditionally even in very poor homes.
However, from the 16th century, people began to raise the rank of simple cottage cheese to the rank of a gastronomic specialty, seeking the best varieties and flavour combinations.
Source texts mention wedding dishes made of ricotta cheese, sugar, eggs, lemons and almonds, as well as tarts baked with different types of ricotta cheese.
Ricotta cheese - apart from the numerous advantages mentioned above - has a number of valuable health properties. Its frequent consumption can therefore have a positive effect on our well-being and fitness.
It is primarily a rich source of vitamins - it contains large amounts of vitamin A and B vitamins (B1, B2, B3, B9 and B12). It has a beneficial effect on eyesight. It improves the condition of the skin, hair and nails.
It also supports the proper functioning of the nervous system and the production of red blood cells. It also has a positive effect on the functioning of the immune system.
Ricotta cheese also provides the body with minerals that are beneficial to it. We are talking about relatively large doses of magnesium, phosphorus, potassium, selenium, iron and sodium.
It is also a good source of calcium. Therefore, it has a beneficial effect on the condition of bones and teeth. It helps in the fight against osteoporosis.
The Italian delicacy is also distinguished by its high protein content, and as a result, it provides the body with amino acids necessary for its proper functioning.
It supports muscle building processes and regulates metabolism. It is also easily digestible and relatively low-calorie compared to other cheeses.
Ricotta, compared to mozzarella or mascarpone, is low-calorie (100 g provides 150 kcal). Therefore, for people on a diet, ricotta is recommended out of these three cheeses.
Thanks to its light consistency and relatively high moisture content, ricotta is one of the least caloric cheeses, which only matters if we maintain moderation in consumption.
Because Italian cottage cheese is easier to eat in bowls than parmesan. Ricotta cheese is also, as for cheese, lower in fat, especially since you can buy skimmed varieties on the market, as well as protein, carbohydrates and sugars.
It takes part in the regulation of gene expression and metabolic processes. In addition, it is a component of enzymatic systems, participates in oxygen transport and vision processes.
It also takes part in muscle contraction processes and the conduction of nerve impulses.
Ricotta contains a lot of vitamin B12, which has a beneficial effect on the functioning of the nervous system and is involved in the production of red blood cells.
Ricotta is also a good source of vitamin B2, which is involved in metabolic processes. It is also essential for the proper functioning of the immune system and the eyesight.
Ricotta does not contain casein, but it is a cheese with a low lactose content, so people with a strong allergic reaction to lactose should not eat this cheese. People with whey protein intolerance should also give up ricotta.
Ricotta cheese offers enormous culinary possibilities, which can be limited only by our imagination. Its neutral taste and smell make it a product with universal applications.
Cottage cheese absorbs the flavours of additives and the aromas of spices well. It can therefore be used for both salty and sweet dishes.
It works great as a base for various types of pancakes or fritters, as well as omelettes and dumplings. It can be an ingredient in light cheesecakes.
It is used to make savoury and sweet fillings for pancakes and dumplings. It is a nice addition to meats, tarts or pizza. It is also used when making creamy, sour sauces and sweet desserts.
It is a tasty addition to bread, as well as a base for cottage cheese with vegetables or fruit.
The genius of ricotta cheese lies in its neutrality. The taste, perhaps bland for many, is like a pure painterly canvas that allows you to conjure up stunning culinary works.
The degree of fragmentation of the fat molecules and the lack of a strong aroma mean that ricotta cheese perfectly takes on and enhances the flavours of the ingredients added to it - whether it is garlic, nuts or strawberries.
However, it is not true that ricotta cheese has no taste. Connoisseurs who eagerly hunt for the most delicate notes on the tongue will find creaminess and subtle sweetness in the Italian cottage cheese.
Ricotta cheese made from cow's milk is the mildest, while sheep's and buffalo's are the most pronounced.
But the taste of ricotta cheese can also be influenced by further transformation - from maturing to baking. In addition to fresh ricotta cheese, more durable variants with a more pronounced aroma are also produced. Thus, Italians distinguish:
Ricotta cheese is one of the most rewarding cheeses when it comes to home production. It does not require any specialized enzymes or bacteria, and the basic ingredients for production are available in every grocery store.
Heat the milk to 93 degrees C. It is worth being precise here and using a food thermometer. At this temperature, the milk should be frothy, but not boiling. Remove the pot from the stove and add lemon juice and salt. Mix gently. Set the milk aside for 10 minutes.
After this time, you should be able to see the separation of the milk curd and whey - if the effect is limited, you can add another spoonful of juice and wait another 5 minutes.
When the whole thing becomes clearly curdled and yellowish, strain the milk through a sieve lined with cotton fabric, e.g. a cotton cloth. Leave the mixture on the sieve for an hour. The cheese that remains on top is ready to eat.
It is not recommended to use UHT or skimmed milk for the above recipe, but 2% milk is an acceptable, although taste-depleting alternative. Lemon juice can be replaced with the same amount of white wine vinegar.
The amount of salt does not affect the consistency of the cheese and can be adjusted to individual tastes or dietary restrictions.
Ricotta cheese is best consumed fresh after preparation - it then has a pleasant, delicate taste. By shortening the whey draining time, you can prepare a cheese with a more moist consistency.
On the other hand, the mixture can also be squeezed out, rolling the fabric more tightly and leaving it under a board with a weight overnight - such cheese will be suitable for cutting into cubes.
However, any form of homemade ricotta cheese can be stored in the refrigerator, in a tightly closed container, for about a week.
