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Cheese, Ricotta
Ricotta, literally meaning “recooked”, was originally produced by Italian cheesemakers from the whey that remained after making Mozzarella and Provolone.
After adding lactic acid or vinegar to the whey, it was reheated almost to boiling, causing the curds to precipitate and rise to the surface, where they were skimmed off and drained.
Ricotta has a mild flavor with a hint of sweetness and is available in non-fat to whole milk variations.
Because cheese is essentially milk that is condensed it is important to choose ricotta cheese made from organic milk, free from hormones.
The Benefits
- Special diets: Gluten-Free Diet, Grain-Free Diet, High Protein Diet, Low Acid Diet, Low Histamine Diet, Low Oxalate Diet, Low Starch Diet, Pescetarian Diet, Primal Diet, Vegetarian Diet
- Excellent Source of:
- Good Source of:
- Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Pseudograins, No Coconut, No Citrus, No Corn, No Yeast, No Peanuts, No Nightshade, No Legumes, No Grains, No Molds, Low Carbohydrate, Low Cholesterol, Low Sodium, Low Sugars
Related Foods
Selecting and Storing
Choose organic Ricotta cheese and keep refrigerated. It pairs well with pasta and vegetable dishes, herbs, dried fruits, and tomatoes.
