ricotta - until it develops a grey crust Ricotta infornata...

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
Facts and History Ricotta cheese is made from a cheese by product Ricotta is made from whey The origins of Ricotta cheese reach back into Latin and Mediterranean history The name Ricotta is derived from the Latin word “recocta” meaing re-cooked or cooked twice Facts and History It is believed to have been created in the Roman countryside as travelers cooked their food in big kettles over open fires Most frequently used in Italian cooking, such as lasagna, and ravioli The texture is much like a grainy, thick sour cream. Ricotta cheese is low is fat and salt Types Ricotta affumicata - It is produced by placing a lump of soft ricotta in a smoker
Background image of page 1
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: until it develops a grey crust Ricotta infornata Ricotta forte is a fermented and strong-smelling cheese How Ricotta cheese is made Save the whey from the cheese making process. Filter it and let it stand at room temperature for 12-24 hours to develop acidity Heat the acidified whey while stirring. Continue heating until it reaches boiling temperature Let it cool down Strain the whey Drain Thats it Unit Operations Acidifying the milk Acid-heat coagulating the milk Dipping the curd Attaining the second precipitation Cooling the curd Final packaging and chilling...
View Full Document

This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at University of Georgia Athens.

Ask a homework question - tutors are online