![]() ![]() A likely reason is that ricotta was not commercial because its very short shelf life did not allow distribution to urban markets. They described the production of rennet-coagulated cheese but did not write about milk boilers or acid-coagulated cheese. The ancient Romans made ricotta, but writers on agriculture such as Cato the Elder, Marcus Terentius Varro, and Columella do not mention it. Cheese makers then started using a new recipe, which used a mixture of whey and milk to make the traditional ricotta as it is known today. The increased production of rennet-coagulated cheese led to a large supply of sweet whey as a byproduct. Unlike the fresh acid-coagulated cheese, aged rennet-coagulated cheese could be preserved for much longer. Cheese graters were also commonly used in ancient Roman kitchens. Bronze cheese graters found in the graves of the Etruscan elite prove that hard-grating cheeses were popular with the aristocracy. However, the production of rennet-coagulated cheese overtook the production of fresh whole-milk cheeses during the first millennium BC. The fresh acid-coagulated cheeses produced with these boilers were probably made with whole milk. These were made to boil milk at high temperatures and prevent the milk from boiling over. In the second millennium BC, ceramic vessels called milk boilers started to appear frequently and were apparently unique to the peninsula. The production of ricotta in the Italian peninsula is old, dating back to the Bronze Age. Ricotta can also be made in aged varieties which are preservable for much longer. It is quite fattening and high in calories however, it has much nutritional value from the vitamins and minerals it contains. This type of cheese is a mixed bag as far as its healthfulness goes. You can also make ricotta cheese at home by separating the whey from whole milk. Ricotta cheese is a commonly-available cheese used as a filling for lasagna and stuffed shells, as well as a pizza topping, and even as a filling for Italian desserts such as cannoli. ![]() The best ricotta is made with sheep’s milk. Sometimes the Indian, ‘khoa’ is often mistaken for Ricotta because of the similarity in appearance. While the texture is similar, Ricotta is much lighter than most. It’s easy to confuse Ricotta with other cottage cheese variants. Ricotta is grainy and creamy white in appearance, slightly sweet to taste with just 5% fat. Being low in fat and high in protein, Ricotta is a dieter’s dream cheese. Since the casein is filtered away from whey during cheese making process, Ricotta cheese is suitable for persons with casein intolerance. Ricotta cheese is made from sheep, cow, goat or buffalo’s milk whey left over from the production of cheese. The curd is literally cooked twice hence the name “ricotta,” re-cooked. Ricotta is actually not a cheese but it is a creamy curd. ![]()
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