Ricotta cream is a delicious fresh cheese that is a staple ingredient in many Italian desserts and savory dishes. It has a creamy, fluffy texture and a sweet, milky flavor that pairs well with both sweet and savory ingredients. But what exactly gives ricotta cream its distinct taste and texture?
Quick Answer
Ricotta cream is made from the whey left over after making cheese. The whey is heated, causing the remaining proteins to coagulate into soft curds that are then drained and shaped into the fresh cheese known as ricotta. The main ingredients are whey, milk, cream, and salt.
The Cheesemaking Process
To understand what ricotta cream is made of, it helps to understand the cheesemaking process. Here are the basic steps for how traditional ricotta cheese is made:
Step 1: Collecting the Whey
Whey is the thin, watery liquid that gets separated from the curds during cheesemaking. For example, when making mozzarella or provolone cheese, milk is curdled by adding rennet or an acid like vinegar or lemon juice. This causes the milk proteins (casein) to coagulate into soft curds, which get shaped into cheese.
The liquid whey contains the water, lactose, and soluble proteins from the milk. This nutritious byproduct was often discarded in the past, but cheesemakers realized they could use it to make another fresh cheese – ricotta.
Step 2: Heating the Whey
To make ricotta, the whey is heated to between 180-195°F. This causes the remaining soluble proteins in the whey to denature and coagulate into soft curd particles.
Step 3: Adding Other Ingredients
In addition to whey, milk or cream is usually added to increase the yield and fat content of the finished cheese. A small amount of salt is also added for flavor.
Step 4: Draining the Curds
Once the curds form in the hot whey, the mixture is drained through a cheesecloth or fine sieve. This separates the soft curds from the residual whey. The curds are gently pressed to remove excess moisture and shaped into a soft, fresh cheese.
Step 5: Resting & Packaging
The ricotta is allowed to rest for a short time to allow the moisture levels to stabilize. Then it is packaged for sale, often in plastic tubs. Some ricotta may be salted again or smoked before packaging for extra flavor.
The Main Ingredients
Now let’s take a closer look at the main ingredients that go into making ricotta cream:
Whey
As explained above, whey is the main ingredient used to make ricotta cheese. It provides the proteins that are coagulated to form the characteristic curds. Whey is 93% water and contains about 6.5% solids including lactose, soluble proteins, minerals and vitamins.
Using the byproduct whey to produce ricotta helps reduce food waste in the dairy industry. It takes approximately 9 pounds of whey to make 1 pound of ricotta cheese.
Milk & Cream
Whole milk or cream is usually added to the whey when making ricotta. This contributes additional proteins, fat, and nutrients to the finished cheese.
Adding milk or cream helps increase the yield and also gives ricotta its signature creamy texture and white color. The fat content can range from 5-25% depending on if whole milk, part-skim milk, or cream is used.
Salt
A small amount of salt (1-3%) is added when making ricotta. The salt acts as a preservative while also enhancing the flavor. Unsalted ricotta has a much more subtle, mildly sweet taste.
Ricotta Nutrition Facts
Now that we know the main ingredients, let’s take a look at the nutrition facts for whole milk ricotta cheese:
| Nutrient | Per 1/2 Cup Serving |
|---|---|
| Calories | 180 |
| Protein | 14g |
| Carbohydrates | 4g |
| Fat | 13g |
| Calcium | 337mg |
| Phosphorus | 221mg |
| Vitamin A | 468IU |
As you can see, ricotta cheese is a good source of protein, calcium, phosphorus and vitamin A. The fat content is moderate and comes mostly from the dairy ingredients. With 14 grams of protein in just half a cup, ricotta can be a nutritious addition to your diet.
The nutrition facts may vary slightly depending on the brand, whole or part-skim milk used, and whether it is salted or unsalted. But in general, ricotta cheese supplies key vitamins and minerals alongside its creamy, tasty texture.
Common Questions
Here are answers to some common questions about what ricotta cream is made of:
Is ricotta just a creamy cottage cheese?
No, ricotta and cottage cheese are made using fairly different processes. Cottage cheese starts with curdling skim milk with enzymes or acids to form curds and whey. The curds are washed and drained until reaching the desired texture.
Ricotta cheese relies on the whey left over from other cheese productions. The whey is heated, causing the remaining proteins to coagulate into soft curds that form the fresh cheese.
Can you make ricotta without whey?
While whey is traditionally used to make ricotta, it is possible to make it using just whole milk. The milk can be curdled with lemon juice or vinegar and drained to produce a cheese similar to ricotta. However, this process will yield a lower volume of cheese.
Is ricotta high in lactose?
Most ricotta cheese is fairly low in lactose since most of the lactose drains away with the whey during production. Whole milk ricotta has about 5 grams of lactose sugar per 1/2 cup serving. This is much lower than other soft cheeses like cottage cheese. So ricotta is often a better choice for those with lactose intolerance.
How to Use Ricotta
Thanks to its sweet, creamy texture, ricotta cheese is very versatile in the kitchen. Here are some of the most popular ways to eat and cook with ricotta cream:
– Spread on toast or bread and topped with honey, jam, berries or sliced tomatoes
– Layered into lasagna, manicotti, or stuffed shells
– Added to pasta sauces or used as a creamy sauce on its own
– Used in cheesecake, tiramisu, cannoli cream or other desserts
– Added to pancake batter or used in ricotta pancakes or blintzes
– Used as a base for dips like spinach and artichoke dip
– Dolloped on top of pizza, flatbreads, and bruschetta
– Baked into zucchini fritters or ricotta vegetable fritters
– Swirled into coffee drinks and smoothies for added creaminess
The options are endless for how to enjoy the milky sweetness of ricotta cheese!
Making Homemade Ricotta
Interested in making your own ricotta cheese at home? It’s relatively easy to whip up. Here is a simple recipe to try:
Ingredients
– 1 gallon whole milk
– 1 cup heavy cream
– 1⁄4 teaspoon salt
– 3 tablespoons lemon juice or white vinegar
Instructions
1. Pour the milk and cream into a large pot. Heat slowly over medium-low heat, stirring occasionally, until the mixture reaches 180°F.
2. Remove from the heat and stir in the salt and lemon juice/vinegar. Let sit undisturbed for 5 minutes.
3. You should see the curds separate from the whey. Gently ladle the curds into a colander lined with cheesecloth.
4. Allow the whey to drain for 20-30 minutes. Transfer the cheesecloth to hang and drain for an hour or two until desired consistency.
5. Store homemade ricotta cheese in an airtight container in the fridge. Enjoy within 1 week.
Making your own ricotta is very rewarding and lets you control the ingredients. Feel free to experiment with different milk and cream combinations to reach your desired flavor and texture.
Conclusion
Ricotta cream gets its signature sweet, milky flavor from the main ingredients used to produce it – whey, milk, cream, and salt. Understanding the traditional cheesemaking process helps explain how this fresh Italian cheese comes to be.
With a high protein content and relatively low lactose levels, ricotta can be a healthy addition to both sweet and savory recipes. The options are endless for how to incorporate this creamy cheese into your cooking and baking. Or try your hand at making homemade ricotta for simple satisfaction.