Ricotta cheese originated from Italy. Unlike the others, ricotta has become popular worldwide with the ever-increasing affection for Italian food such as lasagna and manicotti. Is a traditional food for Sicilian Christians and it is believed to have originated from the Jewish people in Rome or Sicily. Historians speculate that this type of cheese first appeared in documents by the Greek author Athenaeus.
Technically ricotta (pronounced ri-Kot-ta) is not really a cheese but a cheese by-product. The word ricotta literally means ‘recooked’, and it describes the cheese made when whey, the watery residue from the making of another cheese, is cooked again.
A soft Italian curd cheese made from whey, which is drained and then lightly ‘cooked’. It is light and creamy with a slightly grainy texture and delicate flavour. It’s quite low in fat, making it a good substitute for mascarpone. Ricotta can be used on its own or in sweet and savoury dishes. It’s used in many Italian dishes, especially as a stuffing for ravioli or in pastries.
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