- Ricotta - nutritional values
- Ricotta - he alth properties
- Ricotta - use in the kitchen
- Ricotta - production method
Ricotta is an Italian cheese with a delicate, creamy flavor. Ricotta has been widely used in the kitchen - it goes well with both desserts and dry dishes. It is one of the least caloric cheeses, so it can be successfully consumed by people on a diet. Check the nutritional values of ricotta cheese and how it can be used in the kitchen.
Ricottatocheeseoriginating in Sicily, the properties and nutritional values of which were known around 1000 BC It was then that the production of cheese began with the use of rennet, which resulted in obtaining whey, which became the basis for the production of ricotta.
Initially, ricotta, due to its short shelf life, was little known and therefore was not available to the general public. It was consumed only by the shepherds who produced cheese. In the following centuries, ricotta gained popularity and reached the tables of the aristocracy.
Ricotta cheese made from Ricotta di Bufala Campana buffalo milk whey and Ricotta Romana sheep's milk whey ricotta have been included in the list of protected designation of origin (PDO) products.
It is worth knowing that the name of the cheese means double cooking to which the whey is subjected, which is the basis for the preparation of ricotta.
Ricotta - nutritional values
| in 100 g | |
| Energy value | 150 kcal |
| Protein | 7.54 g |
| Carbohydrates | 7.27 g |
| Fat | 10.18 g |
| Cholesterol | 49.0 g |
Source: USDA
Vitamins and minerals contained in ricotta cheese - in 100 g (% of the recommended daily intake for an adult)
| Vitamin B1 | 0.013 mg (1%) |
| Vitamin B2 | 0.298 mg (23%) |
| Vitamin B3 | 0.137 mg (0.9%) |
| Vitamin B6 | 0.097 mg (7%) |
| Vitamin B12 | 0.85 µg (35%) |
| Foliates | 4.0 µg (1%) |
| Vitamin A | 120.0 µg (13%) |
| Vitamin E | 0.11 mg (1%) |
| Vitamin K | 1.1 µg (2%) |
| Vitamin D | 0.2 µg (1%) |
| Calcium | 206.0 mg (21%) |
| Iron | 0.13 mg (1%) |
| Magnesium | 20.0 mg (5%) |
| Phosphorus | 154.0 mg (22%) |
| Potassium | 219.0 mg (6%) |
| Copper | 0.018 mg (2%) |
| Sodium | 110.0 mg (7%) |
| Zinc | 0.53 mg (5%) |
| Selen | 5.9 µg (11%) |
Nutritional Value: USDA,% Daily Recommended Amount based on IŻŻ Nutrition Standards, 2022
Ricotta - he alth properties
Ricotta, compared to mozzarella or mascarpone, is low in calories (100 g provides 150 kcal). That is why ricotta is recommended for people on a diet from among these three cheeses.
Additionally, ricotta is a good source of wholesome protein with essential amino acids. Protein is an important building block for muscles. It takes part in the regulation of gene expression and metabolic processes. In addition, it is part of enzyme systems, participates in the transport of oxygen and in the processes of vision.
Ricotta is also a good source of calcium - an element that is necessary to maintain the durability and proper structure of bones and teeth. In addition, it takes part in the processes of muscle contractility and conduction of nerve stimuli. Ricotta cheese is also rich in phosphorus and selenium.
Ricotta contains a lot of vitamin B12, which has a beneficial effect on the functioning of the nervous system and is involved in the production of red blood cells. Ricotta is also a good source of vitamin B2, which is involved in metabolic processes. It is also necessary for the proper functioning of the immune system and the organ of vision.
Ricotta does not contain casein, but is a low-lactose cheese, therefore people showing a strong allergic reaction to lactose should not consume this cheese. People with whey protein intolerance should also give up ricotta.
Ricotta - use in the kitchen
Ricotta is a soft cheese characterized by a granular texture, a creamy white color and a slightly sweet, delicate flavor.
You can prepare a delicious dessert with ricotta. Ricotta is whipped and then sugar, cinnamon, coconut flakes and chocolate are added to it. The cheese prepared in this way is served with fruit. Ricotta is also an ingredient of cheesecakes, cannoli and Easter cakes, the so-called napoletana shepherd.
Thanks to its creamy texture, ricotta is used in dry dishes (add it to pasta, lasagne). It is used as an addition to sauces, pizzas, tarts, and saladstuna or egg (instead of mayonnaise). It is also used as an addition to scrambled eggs, omelettes and soufflés.
Ricotta is also great as a stuffing for pancakes (both sweet and dry) and an addition to sandwiches.
Ricotta - production method
Ricotta is obtained from the whey of buffalo, sheep, goat and cow milk and their mixtures. The whey used in the production of ricotta comes from the production of other cheeses, e.g. mozzarella.
The previously acidified whey is heated to a temperature of about 85 degrees C, stirring constantly until the granules float to the surface. This leads to the denaturation of the protein and its precipitation. In this way, a fine cottage cheese is obtained, which, after cooling, separates from the remaining liquid.
Sometimes the whey is added s alt to give the cheese a better flavor. After the curd has been separated from the liquid part, the s alted ricotta is dried and left for 2-4 weeks to mature.
Roasted, smoked and subjected to several fermentations ricotta is also available for sale.
Original ricotta is made from whey with a little milk. However, there is only ricotta made from milk on the market.
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