Whole Milk Ricotta Cheese- جبنة ريكوتا كاملة الدسم


Ricotta is Italian for "recooked" because it is made by cooking whey. It is a fresh cheese, grainy, and creamy white in appearance. Ricotta made with whole milk makes it extra rich and creamy.

Ricotta is a favorite component of many desserts like cheesecakes and cannoli. It may also be used in other dishes like lasagne, ravioli, and pizza.


Other names: Ricotta, Ricotta Cheese, Farmers Cheese
Translations: Pilnpiena Ricotta siers, Nenugriebto pieno ricotta sūrio, Lapte ricotta Brânză, Punomasno mlijeko ricotta sirom, Whole Milk ricotta Cheese, Mleko cały serem ricotta, Volle melk ricotta, सारा दूध पनीर, Ricota de leite integral, Всего сыром рикотта молока, Ολόκληρο το τυρί ricotta Γαλακτοκομικά, الجامعة جبن الريكوتا الحليب, 전체 우유 Ricotta 치즈, Plnotučné mléko sýrem ricotta, Buong Milk Ricotta Cheese, 全脂牛奶乳清干酪, Llet sencera Formatge Ricotta, Polnomastno mleko Ricotta Sir, Plnotučné mlieko syrom ricotta, Intero Latte Ricotta, חלב מלא ריקוטה גבינה, Helmjölk ricottaost, Пуномасно млеко Рицотта сир, 全体ミルクリコッタチーズ, Meule ricotta, Vollmilch Ricotta, Sødmælk Ricotta Ost, Hele Milk Ricotta ost, Leche entera Queso Ricotta, Усього сиром Рікотта молока, Täysmaito ricotta, Цяло сирене рикота Мляко

Physical Description

Ricotta is a white, fresh cheese with a soft, creamy texture and a mild, slightly sweet flavor.

Colors: white

Tasting Notes

Flavors: Fresh ricotta has a bland, slightly sweet flavour. Slightly aged and salted ricotta (aka ricotta salata) is slightly saltier but still neutrally flavoured.
Mouthfeel: Slightly grainy (like crumbled feta) to smooth and creamy depending on age, Salt and fat content.
Food complements: Pasta, Garlic, Herbs, Chocolate, Pine nuts, Walnuts, Anise, Fennel, Tomatoes, Pistachios, Coffee, Raisins, Peaches, Fruit
Wine complements: Chardonnay, Pinot gris, Riesling, Sauvignon blanc
Beverage complements: Milk, Tea
Substitutes: Cottage cheese

Selecting and Buying

Choosing: Good ricotta cheese should be firm, not solid and consist of a mass of fine, moist, delicate grains, neither salted nor ripened.
Buying: Available year-round at local supermarkets
Procuring: Traditional ricotta is a whey cheese made by heating the fresh leftover whey from another cheese recipe to high heat and precipitating out the cheese. I've had some luck with whey ricotta, but often turn to this recipe because it is simple, tastes good and has high yield. This cheese melts well, so we tend to use it in Italian recipes that call for ricotta. If you leave it in a mold for a day to drain, it can become dry and crumbly and goes well on a salad.

Preparation and Use

Matches well with: almonds, chocolate, cinnamon, cloves, garlic, lemon, nutmeg, nuts pepper, pine nuts, spinach, sugar, tomatoes, vanilla

Conserving and Storing

Whole Milk Ricotta Cheese can be stored in the refrigerator. It also freezes well.


Like mascarpone in northern-Italian cuisine, ricotta is a favorite component of many Italian desserts, such as cheesecakes and cannoli. There are also kinds of cookies that include ricotta as an ingredient.

History: The origins of Ricotta cheese reach back into Latin and Mediterranean history. It is believed to have been created in the Roman countryside as travelers cooked their food in big kettles over open fires. The product was cooked twice to extract the cheese from the buttermilk. The name Ricotta is derived from the Latin word recocta, meaning re-cooked or cooked twice.



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