Mostly people know that Ricotta is a Cheese but technically, ricotta is not a cheese at all, but a cheese by-product. Its name, ricotta, means cooked again, an obvious reference to the production method used to make it. Ricotta is a fresh, soft, snowy white cheese with a rich but mild, slightly sweet flavor and contains around 5% fat . The texture is much like a grainy, thick sour cream. Not only is it a popular ingredient in such dishes as lasagna, ricotta is used in a wide variety of desserts as well, including cheesecake and turnovers. Since ricotta is made primarily from lactose-rich whey, it should be avoided by those who are lactose-intolerant.
Types of Ricotta you find in market:
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Ricotta de Pecora - sheep's cheese whey.
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Ricotta Salata - salted to preserve shelf life.
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Ricotta Infornata - salted and baked.
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Ricotta Vaccina - made from whey of cow's milk cheese.
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Ricotta Secca - harder and used for grating.
Buying and storing tips: Choose the freshest possible and purchase only in quantities you can use within two or three days. Ricotta does not remain fresh long. Wrap in tightly sealed double layers and freeze if necessary. Allow it to thaw completely at refrigerated temperature.
