Fresh Ricotta is produced following the traditional process.
Ricotta is a dairy product obtained by heating the whey leftover from the cheese (re-cotta). As it is not produced from the curd but by one of its sub-product (the whey of milk), the ricotta can not be considered a real cheese. During the heating of the whey, that depending of the source is brought to a temperature of 75-95 ° C, milk's proteins, mainly the whey-proteins, coagulate. Thus forming some white flakes, that emerge spontaneously on the surface by incorporating within them a certain amount of fat, lactose and mineral salts. This mass is then extracted and collected in special perforated baskets to allow the dripping. Its typical cone shape is due to the perforated container called“fuscella”, where it is deposited the ricotta during the processing step to facilitate the elimination of excess whey. The ricotta can be used for the preparation of recipes both sweet and savory. The addition of milk (5-25%) or cream increases the yield and obtain a more creamy and tasty
product, as more high fat.
Despite humble beginnings, the ricotta is today perhaps the noblest of all dairy; the protein quality is distinctly higher than that of the cheeses (rich in casein instead of whey-protein), while the lipid content is considerably lower. the cow's ricotta is therefore a relatively low in calories, easily digestible and a giver of proteins with high biological value, calcium and other precious minerals.