The raw material for ricotta cheese, which belongs to the category of curd cheese, is whey of any kind of milk. The product is originally from Italy and the classic version of its production involves the use of whey, which is formed in the preparation of other types of cheese – for example, mozzarella.

The product is made by heating the raw material to 80–90 degrees – it turns out that in order for the coagulation process to occur, the whey must be boiled again.

Reference! The name of ricotta literally means “re-cooked”.

To accelerate the production of the product, acids are sometimes added – citric, tartaric. The resulting mass is separated from the liquid and placed in baskets – now plastic, and previously used from willow twigs. The protein in the composition of such a product is not casein – as in another type of cheese, but albumin.

There are several types of ricotta. The product has a delicate creamy taste – sweet or salty, depending on the age. In consistency, it resembles cottage cheese, but differs in less granularity.

Ricotta is rarely consumed on its own – more often it serves as an ingredient for other dishes. This can be spaghetti or vegetable salad. The unsalted variety is good as a filling for pancakes.

This type of cheese is considered healthy – it is a source of protein, calcium and many vitamins. Therefore, it is recommended for inclusion in the diet of people seeking to lead a healthy lifestyle. Low calorie content – 170-180 kcal allows those who are on a diet to use the product.

Mascarpone

For the preparation of mascarpone, a cream cheese first made in the late 16th – early 17th centuries near Milan, heavy cream is used. They are heated to 90 degrees, tartaric acid is added during stirring, lemon juice is added to activate protein coagulation. After the coagulation is completed, the mass is cooled and placed in linen bags, where it undergoes a self-pressing process.

Reference! It is believed that it is possible to call mascarpone cheese only conditionally, because in the process of its production, ferments and enzymes are not used.

Due to its creamy consistency, high fat content – up to 75% and sweetish taste, the product is considered an ideal ingredient for making desserts. It is also used instead of butter for sandwiches.

Definitions

Ricotta

Ricotta– a dairy product of Italian origin. It is often referred to as cheese, but this name is not entirely fair. The fact is that ricotta is not made from milk, but from whey that remains after the production of mozzarella. That is, the protein base in this case is not casein, as in all cheeses, but albumin. The product has a sweetish taste with salty notes, which are achieved through the use of sea water. Initially, the ready-made ricotta was placed in baskets of willow twigs, due to which bizarre patterns formed on the surface of the cheese. Today, it is separated from the liquid and packaged in tapered plastic forms. It is worth noting that ricotta whey is obtained from the milk of cows, sheep, goats and even buffaloes. This cheese is a traditional product of the southern regions of Italy.

Mascarpone

Mascarpone– Italian cream cheese. It is believed that they began to cook it at the end of the 16th century. In taste and consistency, this product resembles soft butter. The cheese recipe is surprisingly simple. Heavy cream is heated in a water bath with citric acid and wine vinegar, and then left in a cold place until thickened. The finished mass is transferred to bags to get rid of excess liquid, after which it is packaged in plastic jars. Mascarpone is considered a relative of cottage cheese. It has a pronounced creamy taste with sweet notes, indicating a high lactose content. Thanks to its creamy consistency, it is ideal for making desserts and sauces. It can be an excellent base for sandwiches. It should be noted that the name “cheese” is also used very conditionally when applied to this product,

Comparison

To begin with, let’s say a few words about the intricacies of manufacturing the products in question. As can be seen from the description, the raw material for producing ricotta is whey left over from the production of other cheeses. Sea water is also added to it, which gives the delicacy a salty taste. In terms of consistency, ricotta is a fairly hard crumbling mass that looks like cottage cheese. If the jar with the product is turned upside down, an even cone-shaped slide will remain on the plate. This type of cheese is most often used in vegetable salads and hot dishes (pizza, lasagne). To obtain original flavoring shades, it is subjected to various kinds of processing, be it baking or smoking. Being a low-calorie product, cheese contains from 8 to 24% fat.

The main difference between ricotta and mascarpone is that the latter is made from cream. It has a delicate, creamy consistency, making it perfect for spreading on bread. Due to its pronounced creamy taste with sweet notes, this cheese is used for making desserts. Perhaps the most popular of these is tiramisu. Often, mascarpone is mixed with various sweeteners and then used as a filling. This product can hardly be called light, its calorie content is about 412 kcal per 100 grams. The fat content in it can be up to 75%.

To summarize, what is the difference between ricotta and mascarpone.

What is ricotta

Ricotta is a dairy product made on the basis of whey from the production of mozzarella. That is, it is impossible to call it cheese in the full sense of the word ⎼ the product is not prepared from milk, but the protein basis of the delicacy is albumin, not casein. But not all buyers go into such details.

The delicacy is distinguished by a sweetish aftertaste with salty notes that appear due to the sea water in the composition. In the past, freshly made ricotta was placed in baskets woven from willow twigs, so the surface of the cheese was covered with fancy patterns. Manufacturers today separate the product from the liquid and pack it into tapered plastic molds.

Note! It is a traditional product of the southern regions of Italy. For its production, whey can be used, left over from the creation of mozzarella not only from cow, but also from sheep, goat and even buffalo milk. Therefore, the original product can have several varieties of taste and aroma, based on the raw materials used in its creation.

At the same time, mascarpone is a cream-based cheese of white color. It has a high fat and density, sweet taste and creamy aroma. It is often confused with ricotta, but after the first meal it becomes clear how different these products are.

What ricotta and mascarpone have in common

The common between these products is the country of origin – Italy. Both cheeses are classified as soft varieties.

What is the difference between ricotta and mascarpone

The main difference between ricotta – not only from mascarpone, but also from many other types of cheese – is that whey is used for its production.

These two types of cheese differ in consistency – in mascarpone it resembles a cream, while in the other dairy product it is granular.

The difference between foods is in taste and calorie content. Whey cheese with a sweet and salty taste is recommended for dietary nutrition (180 kcal).

Fatty, with a pronounced creamy taste, high-calorie mascarpone (412 kcal) is often included in sweet dishes. The most famous dessert based on it is tiramisu.

Table

Ricotta	Mascarpone
Made from whey	The raw material is heavy cream
Has a salty taste	Intense creamy taste with sweet notes
Is a fairly hard crumbling mass	Has a creamy consistency
Used in vegetable salads and hot dishes	Acts as an ingredient for making desserts, and also spreads on bread
It is a low-calorie product	Higher calorie content
Contains 8 to 24% fat	Mass fraction of fat can be up to 75%

What is ricotta used for?

This traditional Italian product is made from whey left over from the production of other cheeses. Hence the name, ricotta, which means “re-cooked”. There are 2 types of cheese, one made from sheep whey and the other from buffalo milk waste.

Many are interested in the question of what ricotta is eaten with, most often it is used as an independent dish, sandwiches with this cheese turn out to be unusually tasty. It is also added to various dishes, such as pasta, lasagna and even sweet pastries.

Ricotta is considered one of the healthiest cheeses because it contains little fat, its calorie content is 134 kcal per 100 g of product. In addition, it contains omega acids that prevent the development of cancer and heart disease.

A little about the product

Strictly speaking, ricotta really cannot even be called cheese, since it is made from whey left over from the preparation of other types of cheese. Characterized by a delicate creamy taste that has a slight hint of sweetness, it is slightly grainy in consistency. The process of making ricotta can be understood even from the name itself. If you translate this word from Italian, you get “re-cooked”.

All this has led to the fact that culinary experts cannot agree and call ricotta soft cheese, light cottage cheese, or even one of the varieties of curd cheese. However, no matter how it is called, the result is still the same – this product is considered one of the most delicate and delicious in its category. In addition, it is filled with a huge amount of beneficial vitamins and minerals, which are very beneficial for children and people with active lifestyles. And the low calorie content allows you to include it in the menu for losing weight people in order to diversify the diet.

History of appearance

The production of ricotta in the territory of today’s Italy began presumably back in the Bronze Age. In the second millennium BC. in these places, cheese making from whole milk was widely developed. A large number of ancient kettles for curdling and heating milk, as well as found cheese graters, confirm this fact.

The increase in cheese production led to a large stock of whey, which prompted cheese makers to develop a new whey-based recipe. Ricotta began to be prepared from whey with a small addition of milk, that is, the way it is done now.

The writers describing the agriculture of the ancient Romans do not mention ricotta. Most likely, the reason is that the disadvantageous production and short shelf life prevented whey cheese from entering the large markets. There is an assumption that ricotta was the food of the shepherds.

In the II-III centuries BC. statesman Cato the Elder legislatively regulates the use of sheep’s milk for the production of pecorino cheeses (Pecorino) and ricotta;
It is described how Frederick II the king of Sicily in the 13th century, passing by the house of the owner of a dairy farm with his hunting party, stopped to taste ricotta and was delighted with it;
The first written mention of the technology for preparing ricotta is in the medieval medical treatise on the healthy lifestyle of Tacuinum sanitatis;
In 1548, in the book of Ortenzio Lando, a fictional character travels to a place near Pisa to buy “the world’s best ricotta”;
On May 13, 2005, Ricotta Romana cheese was legally classified as a Protected Designation of Origin (DOP) cheese.

Cooking technology

The process of making ricotta has not changed since its inception. The first step is to heat the serum (sometimes with additional acidification) to 85-90 degrees, as a result of which the albumin and globulin coagulate and float. After full ascent, the heating is stopped and the mass is cooled. Next, the curd curd is placed in cone-shaped baskets to remove excess moisture for 8-24 hours. Traditionally, willow baskets were used for the production of cheese, now plastic and metal ones are used. Then the ricotta is transferred to dry, cool rooms.

Whey contains little protein, so today ricotta is produced in several ways using different types of whey mixed with milk.

Views

Consider what types of ricotta exist:

Ricotta Romana – made from sheep whey left over from the preparation of Pecorino romano with the addition of whole milk from sheep grazing only on the pastures of Toscana (Toscana). The cheese has a lumpy texture, white color and sweet taste;
Ricotta di Bufala – made from whey and buffalo milk in the provinces of Campania, Lazio, Puglia and Molise. White porcelain cheese has no crust. The texture is creamy and soft, the taste is delicate, slightly sweet.

There is another option for classifying ricotta depending on the age of the cheese:

Salad Ricotta (Ricotta salata) – translated means “salted ricotta”. Produced in Sicilia and Sardegna, and in several regions of mainland Italy. The curd curd is squeezed out, salted and kept for about 3 months. The color of the cheese is milky white, the texture is soft and pliable. The taste is salty, milky, with a nutty hint. It happens that the ricotta of the salad is aged for a year or more, thereby obtaining a hard cheese for grating;
Ricotta infornata – produced by roasting fresh ricotta in the oven until brown (sometimes dark brown) crust color. At the same time, the cheese mass acquires a pale golden color. Cheese is traditionally eaten fresh;

Ricotta affumicata – just like the previous species, it is heat treated. The process takes place in smokehouses using oak, chestnut or juniper wood. The color of the ricotta cheese crust is reddish-gold. Milky taste with smoky aroma;
Ricotta forte also known as Ricotta scanta is made from different types and combinations of milk (cow, goat, sheep, buffalo). The cheese is kept for about a year, during which the cheese is stirred every 2-3 days to avoid the appearance of mold. The result of aging is a soft brown paste with a sharp, piquant taste. This ricotta is sold in glass jars.

Replacement options

If you are wondering if ricotta can be substituted in recipes that require ricotta, then the answer is quite yes. Although the cheese itself is relatively inexpensive, it will be very difficult to find it in many stores, especially in rural areas. So you just have to go shopping a little and choose one of the products below, which, in terms of their taste, may well become analogues.

Ricotta cheese: calories and nutritional value

This product is low-calorie, therefore it is recommended to be consumed by people adhering to a diet or just the principles of proper nutrition, as 100 g of soft cheese contains only 174 kcal, the fat content in the fat-free version is 4-10%.

Ricotta contains vitamins such as E, D, A, as well as zinc, phosphorus, potassium, the volume of which varies depending on the production technology of a particular product and the quality of the ingredients. In addition, it is worth noting the high content of selenium, which affects the production of cartilage tissues, improves muscle function, and hormones. Doctors recommend using it for those who lack calcium, vitamin B, and protein in the body.

What ricotta cheese is eaten with

This kind of cheese is not very common outside Italy, so sometimes people have a question about what ricotta cheese is used for. This curd cheese is ideal for many dishes, from appetizers to desserts. It goes well with fruits and berries, it is added to pasta and lasagne, and is used as a filling for cannelloni.

Let’s consider how to use ricotta most successfully and what can be prepared from it:

you can make excellent ravioli or pancakes from ricotta cheese, using it as a filling;
to give the sauce a velvety and delicate structure, you just need to add a couple of tablespoons of this product at the end of cooking;
when preparing a cheese pie or cake, add ricotta not only to the filling, but also to the dough itself;
meat or vegetable casserole;
sometimes it is used to make sushi, replacing cream cheese with it;
muffins, cupcakes or cakes can be safely decorated with a light and airy cream based on curd cheese;
omelet, tortilla or scrambled eggs can be a gourmet dish thanks to the combination with ricotta;
goes well with bruschettes or sandwiches in combination with red caviar, herbs, avocado or, for example, salmon, trout.

The classic version of the Italian dish with the use of ricotta can be called an Easter cake called “Pastira”, the recipe of which is about two thousand years old, and among the desserts, cannoli, originally from Sicily, somewhat reminiscent of pancakes, should be noted.

Soft cheese can be called a versatile product, because it is often used to make desserts that do not require heat treatment, such as cheesecakes, mousse cakes and pastries. The easiest way is to take ricotta, add seasonal fruits, vanilla, chocolate, spices to taste, or any other ingredients to it, and just enjoy.

Ricotta cheese: benefits and harms

Among the advantages of using this product, the following should be noted:

improving the condition of the skin, teeth and hair;
strengthening the teeth;
stimulating brain activity;
participation in the work of the cardiovascular system;
improved vision due to the presence of vitamin A in the composition;
reducing the risk of cancer;
vitamin B12 helps to form red blood cells;
increased bone density.

Despite the numerous beneficial properties, the use of this product in their diet is contraindicated for people suffering from lactose intolerance, because in this case, numerous malfunctions of the digestive system are possible.

Also, the use of ricotta in most cases is prohibited for people who suffer from heart disease, this is due to the fact that this product contains a large amount of saturated fats that provoke blockage of the arteries. That is why you should first consult with your doctor, and only then introduce ricotta into your diet in small portions.

How to make cheese at home

If you want to get the most useful product in which you will be sure for sure, it is advisable to cook it at home, because it will not take much of your time and effort. So, take the following ingredients:

milk (cow or sheep) – 1 liter;
cream – 300 ml (you should take 20% fat and higher, depending on where the ricotta will be used);
lemon juice – ½ lemon;
salt – 0.5 tsp.

Prepare a large enough enamel pot and pour milk, cream and salt into it, put on low heat and cook, stirring occasionally so that the mixture does not burn. As soon as the liquid starts to boil, pour in the juice of half a lemon and mix thoroughly. After a few minutes, curd flakes will appear, separating from the whey, at this moment the container must be removed from the stove.

When the curd mass has cooled, discard it in a colander or sieve covered with gauze in several layers. This is necessary in order for the excess liquid to drain off. Leave the cheese mass for one hour, then transfer to a glass container and refrigerate to give the ricotta the desired texture. Curd cheese can be consumed, its shelf life is two days.

Ricotta is a delicious product that contains many beneficial elements. In addition, it is excellent for preparing a wide variety of dishes, and its regular use can positively affect the state of the human body as a whole, the main thing is to know when to stop.

Price for 1 kg of ricotta in Italy and in Russia

Ricotta is a fairly common product, therefore it belongs to the cheeses of the middle price category. In Italian shops you can buy ricotta at a price of 6 to 10 Euro per 1 kg.

Russian Internet sites will help you buy fresh Italian cheese, the price of which for 200 g will be about 200 rubles. On the shelves of domestic stores there is a wide variety of ricotta of Russian and Belarusian production. You can buy it for 150-250 rubles for 250 g.

We hope that by reading this article you will fully satisfy your thirst for knowledge about Italian cheese. And remember: “Not everything is ricotta that is spread on bread!” Bon Appetit, dear friends!

Let’s summarize

And at the end of our publication, I would like to say the following: if you are a fan of Italian cuisine, you will surely appreciate the delicate creamy taste and incredibly light structure of ricotta cheese. And if you exclude it from all Mediterranean dishes, then they will turn into ordinary dishes. And taking into account all its useful properties, ricotta cheese not only takes on its amazing taste, but also because it has a beneficial effect on the body.

Having tasted ricotta cheese at least once, it will be difficult for you to give up the pleasure of trying it again!

Sources used and useful links on the topic: https://otlichaet.com/eda-i-napitki/rikotta-i-maskarpone-raznica/ https://TheDifference.ru/chem-otlichaetsya-rikotta-ot-maskarpone/ https: //SirovaRus.ru/syry/myagkie/rikotta-i-maskarpone-raznitsa https://eco-recept.ru/retsepty-s-syrom-rikotta/ https://FB.ru/article/454199/chem-mojno -zamenit-rikottu-vkusovyie-kachestva-analogichnyie-produktyi-sovetyi https://Italy4.me/cucina-italiana/italyanskie-syry/ricotta.html https://syrspec.ru/vidy/kak-ispolzuetsya-is-chem -est-syr-rikotta.html https://SirovaRus.ru/syry/myagkie/syr-rikotta

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