"Typically made from cow's milk, it's produced by heating whey - a common byproduct of other cheesemaking processes. Hence, the word "ricotta" translates to "recooked" in English. When the whey is heated and acidified, it forms the soft, fine curds that are so characteristic of ricotta, resulting in a delicate, airy cheese that's creamy yet relatively low in fat. You can even make your own ricotta at home by curdling boiled milk with lemon juice and then straining the mixture through a cheesecloth."
"The best approach here is to blend the ricotta in a food processor until silky smooth, which makes for a much more pleasing mouthfeel. It'll combine beautifully with a wide range of ingredients, such as garlic, lemon zest, fresh herbs, and other cheeses like grated Parmesan or cheddar. We love spooning the creamy ricotta filling into a pre-baked tart shell, then layering juicy heirloom tomato slices on top before baking."
Ricotta is a soft, lumpy, airy Italian cheese made by reheating whey, and the name literally means “recooked.” When whey is heated and acidified, it forms soft fine curds that yield a delicate, creamy cheese that is relatively low in fat. Ricotta appears in lasagna and as a filling for ravioli and manicotti, and also works in many sweet applications. Its mild, milky flavor pairs well with garlic, lemon zest, fresh herbs, tangy-sweet fruits, bold aromatics, and chocolate. Homemade ricotta can be made by curdling boiled milk with lemon juice and straining through cheesecloth. Blending ricotta until silky improves texture for tarts and quiches.
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