Sheep Ricotta: introduction
Even being a product made by the wisdom of the master cheese, the Ricotta cheese can not be considered a cheese, but it is simply classified as a dairy product, in fact it will not get through the coagulation of casein, but by proteins containing the whey, or from the liquid that separates during the curd. The curdling process of the serum-proteins occurs through heating the whey at a temperature comprised between 80 and 90 degrees. The proteins in question are globulin and albumin.
In ancient times, for the production of ricotta cheese, it was only warmed the serum, to wait until the rising to the surface, of the ricotta. With the passage of time, the technological methods have replaced this ancient process, using the salt saturation in order to get a better collection and better quality. These technologies are the same that lead to the use of spring water and sea water, today uses for ricotta. Very often it is also added acid pH solution such as citric acid, lactic acid, English salt or bitter salt to catalyze curdling.
Some small businesses in Sicily, practicing a traditional method which consists in the unpasteurised milk preparation devoid of lactic acid bacteria, by employing the soured scotta (a waste dairy liquid similar to the whey) made the day before with the function of catalyst. Once made the ricotta, the liquid which remains is put aside and left to sour for one night, then the following day is added to heated whey for the production of ricotta cheese. The coagulated mass which is obtained is then placed in the riddled containers so as to drain the excess of the serum.
The taste of sheep Ricotta cheese is sweet, thanks to the lactose present in the serum in a percentage ranging from 2 to 4 percent of the milk used. The quantity of fat also varies according to the origin of the raw material, in fact for the ricotta cheese it has a fat quantity of 8% against the 24% of the ovine Ricotta cheese.
Sheep Ricotta: make it at home
The sheep ricotta is realized by the processing of the whey obtained in the preparation of cheese, in particular mozzarella cheese, and with the addition of salt. For the production must have the whole fresh milk, rennet, a thermometer for milk, salt, large pot and baskets to keep the dairy product.
Once you poured the milk into the pot expecting that to come to a temperature of up to 39 degrees, and reaches the right temperature, remove from heat and add the rennet previously diluted with water about half a cup, stir well and finally closes the pot with its cover then wrapped in a wool blanket. Within one hour, the milk is turned into a very solid mass, compact and gelatinous named junket or curd. Now using a fork, break the curd, reducing it as much as possible in very small pieces.
After the breaking of the curd, it is covered again and allow to stand for 15 up to 20 minutes, until the bottom you will not compacted by a slow and gentle movement of the hands. Depending on the quantity of the product, this can be put in one or more fuscelle prick, taking care to drain by pushing with hands the dough, hand-hand that it is put in the container.
This mixture of fresh cheese can be consumed and the serum that draws from this long process, after being filtered will then be used for the production of ricotta, slowly brought to a boil until the attainments of about 80 degrees. Once the mixture begins to stir, you can be added if necessary, two or three teaspoons of salt diluted in half a glass of water. Once this phase, with the help of a ladle full of holes, you begin to separate the curd flakes that were formed during boiling and after once again surfaced, they are placed in special baskets for ricotta.
Nutritional values
The sheep Ricotta cheese is a dairy product important for its nutritional characteristics: it is an excellent source of proteins that are present in the whey from the biological value much higher than those found in the classic cheese and meat. The quantity of fat and calories that are in the ricotta is very low, but we must remember that this depends very much on the raw material that is used for the production of Ricotta cheese in general.
With this highly regarded and versatile food, one can prepare many recipes, both for sweeter than for pasta, or as a seasoning and garnishing of pizzas both savory and sweet, as a filling of fresh pastries and also for making smoothies. The ricotta is also excellent for spreading on bread, with the addition or not of the jam.
