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Share on Pinterest Design by Mekhi Baldwin. Ricotta cheese. Cottage cheese. Share on Pinterest Shutterstock. Ricotta is known as an albumin or serum cheese, a cheese made as a by-product of provolone cheese from the recooked whey, hence its name.
The foam of the whey when it is being recooked is called zabbina in Sicilian, which comes from the Arabic word zarb , thought also to be the root of the custard dessert zabaione.
The best ricotta is made with sheep's milk. Ricotta salata is a Sicilian specialty made from drained and dried ricotta. It is used in salads, grated over pasta and stuffed into some fritters. The Greek antiquarian who wrote volumes on food, Athenaeus c. The result is a product with a consistency similar to cottage cheese, but with a sweet taste. Cheese making is a real craft—it takes a lot of skill, practice and experience to make a good cheese.
Even ricotta, in all its simplicity, follows traditions, rules, and methods. The craft of ricotta cheese making is certainly not exclusive to one region or country. Today, ricotta is made in numerous parts of the world, where its production was unknown until a few years ago. The commercial versions of ricotta—sold in many parts of the world, as well as in Italy—are very useful in the kitchen, particularly in pastry and pasta dishes. But, there is nothing that can compare to the taste of fresh authentic Italian ricotta.
Fresh ricotta is readily available in a variety of forms, but the most common types are: ricotta di mucca cow milk ricotta , ricotta di pecora sheep milk ricotta , and ricotta mista di mucca e pecora a mixture of cow and sheep milk ricottas. Cow milk ricotta is more widely consumed in Northern Italy, and sheep ricotta is more prevalent in the central south. Ricotta di capra goat and ricotta di bufala buffalo also exist but they are a bit harder to come by.
The differences between these ricottas are noteworthy.
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