Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Ricotta (literally meaning "recooked") 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 denatures the protein and causes it to precipitate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind.
Homemade Ricotta
Have you ever been curious about making your own cheese at home? Start with this wonderfully simple recipe for ricotta cheese! The technique is a breeze and creates a silky and velvety ricotta cheese. The longer it drains, the thicker the ricotta will be; so test it throughout to find the best texture for your taste!
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Fresh ricotta is ridiculously easy to make at home by INSIDER.
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