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	Ricotta cheese - Wikipedia, the free encyclopedia
		Ricotta is similar in texture to cottage cheese though considerably lighter and is a key ingredient in cheesecake, lasagna and many cannolis.
		Ricotta infornata is produced by placing a large lump of soft ricotta in the oven until it develops a brown, lightly charred crust, sometimes even until it becomes sandy brown all the way through.
		It is produced by placing a lump of soft ricotta in a smoker until it develops a grey crust and acquires a charred wood scent, usually of oak or chestnut wood.
	en.wikipedia.org /wiki/Ricotta_cheese (382 words)

	Ricotta di bufala (Site not responding. Last check: 2007-11-06)
		The cheese is made from the whey of the milk of European buffaloes obtained through the processing of mozzarella di bufala, with the addition of the regular milk.
		Ricotta di bufala is known and consumed primarily in Campania, where it is traditionally served at Christmas and Easter and is used in the preparation of many typical dishes, especially desserts.
		As a result of that practice, the cheese was known as "ricotta in salvietta" (in a towel).
	members.aol.com /bufala6436/ricotta.htm (651 words)

	Ricotta
		Ricotta should be sweet and mild; it is ready to eat from the package, and often served with pasta, fruit, or vegetables.
		Ricotta, like other cheeses, varies according to the type of milk from which it is made, by the region or country in which it is produced, and by the process used in its production.
		Ricotta is used in pasta dishes with fettuccine or tortellini, in dumplings, and as stuffing for ravioli or eggplant.
	www.pccnaturalmarkets.com /health/Food_Guide/Ricotta.htm (474 words)

	ricotta cheese - Allrecipes
		Technically, this type of ricotta is not really CHEESE because it's made from a CHEESE by-product.
		In the United States, ricottas are usually made with a combination of WHEY and whole or skim milk.
		The word ricotta means "re-cooked," and is derived from the fact that the CHEESE is made by heating the WHEY from another cooked CHEESE.
	allrecipes.com /howto/ricotta-cheese/detail.aspx (165 words)

	Lioni Latticini - Fresh Ricotta Cheese
		Ricotta is not a cheese but a by-product of cheese making.
		Lioni ricotta is hand scooped which maintains the integrity of the chunks and allows for the production of a truly premium, light, delicate and moist, chunky style ricotta.
		Fresh ricotta is a highly perishable cheese and should be refrigerated at all times (35F-40F).
	lionimozzarella.com /fresh_ricotta.html (160 words)

	Fias Co Farm/Dairy- Ricotta cheese recipes; using whey only and whole milk (Site not responding. Last check: 2007-11-06)
		Ricotta is Italian for "to cook again" or "twice cooked." It is a soft, smooth, fresh, unripened Italian cheese usually made from the whey of cow's or sheep's milk.
		Ricotta is made by using heat to precipitate (separate) out the remaining albumin protein from the whey left over from making lactic acid/rennet precipitated cheeses.
		Place the Ricotta and the butter in a microwave safe bowl and heat in the microwave until the butter just melts (about 1 1/2 to 2 minutes on high); be sure to stir it occasionally.
	fiascofarm.com /dairy/ricotta.html (1713 words)

	Ricotta - The Boston Globe
		Another cheese, ricotta salata, begins with fresh ricotta, which is salted, pressed, dried, and aged for three months.
		Or gently heat fresh ricotta in a skillet, then drizzle with honey, to serve as breakfast or a snack.
		The fresh cheese has a shelf life of five to 30 days, depending on how it is made.
	boston.com /ae/food/articles/2006/06/07/ricotta/?...+--+Food+stories (347 words)

	ricotta cheese : Savings and Deals (Site not responding. Last check: 2007-11-06)
		Cheese Lasagna in Marinara Sauce Perfect for a party, family gathering, or special meal, Fresco's mouthwatering lasagna in marinara sauce serves four to six.
		Five layers of homemade pasta are generously filled with creamy ricotta cheese and home-style tomato sauce, then seasoned to perfection with a savory blend of spices.
		Five layers of homemade pasta are generously filled with creamy ricotta cheese, beef, and homestyle tomato sauce, which is seasoned to perfection with their own special blend of spices.Net weight 4 lbs.
	www.hitechdeterg.co.nz /widgets/ricotta+cheese (979 words)

	Maggio -- Welcome!
		Ricotta Cheese, as we know it today, is found packaged in tubs in the refrigerated section of your favorite grocery store.
		Ricotta can also be made from the whey of various other animal milks and cheeses, which results in different tastes and textures.
		Creative cooks are including ricotta in a variety of casserole dishes, desserts, mixed with favorite fruits and flavors for breakfast and appetizer spreads and simply enjoying MAGGIO ricotta along side their favorite pasta with a plain marinara sauce.
	www.maggiocheese.com /whatisricotta.html (411 words)

	Gourmet Food - THE NIBBLE - Whey To Go Cheese Column - June 2006 - Ricotta
		Last month, I discussed mozzarella; ricotta seemed a natural extension of the subject, as the two are so often found paired, both fresh (unaged) cow’s milk cheeses used extensively in Italian cooking.
		One cheese website I’ve found describes it as a “traditional, creamery, whey cheese made from cows’ milk”; other sources insist ricotta was first made from the sheep’s or goats’ milk.
		Ricotta salata is a firm cheese, ideal for grating and often used in salads or pasta dishes.
	www.thenibble.com /reviews/main/cheese/cheese2/whey/2006-06.asp?r=rss (1878 words)

	Italian cheese - asiago, buffalo ricotta, curd, gorgonzola, mascarpone, mozzarella, parmigiano, pecorino, stracchino, ... (Site not responding. Last check: 2007-11-06)
		Hailed as the “Millenium Cheese of Italy,” Cacio di Fossa literally means “cheese of the pit.” During the wars between Charles VIII of France and Ferdinand of Naples the inhabitants of Sogliano al Rubicone would hide their cheese in underground fossas.
		The cheese is pulled from the ground, cleaned, wrapped in it’s characteristic rustic brown paper, secured with a string and sold during the festivities by some, while others jealously cling to their formaggio.
		Piave cheese is born from the cheese making traditions of the land surrounding the ancient river, in which the curd is cooked and the cheese is aged until it is hard.
	www.italiancook.ca /cheese.htm (7892 words)

	Ricotta Cheese
		Although ricotta cheese is pretty widely available around here, and not particularly expensive, I wanted to see just how the process worked.
		One of my sisters is a cheese maker on a kibbutz in Israel, so now I have just a little more to talk with her about.
		Fresh homemade ricotta will stay fresh for about 4 days in the refrigerator and may be used in recipes.
	www.zenreich.com /ZenWeb/ricotta.htm (442 words)

	Ricotta Cheese Recipes (Site not responding. Last check: 2007-11-06)
		Originally made in Rome, Ricotta cheese is widely used in Italian cooking in everything from appetizers to desserts.
		If your ricotta is watery, or very wet, put it in a strainer and set it over a bowl in the refrigerator for an hour before using it; especially when using ricotta as an ingredient in stuffing for pasta.
		Ricotta Gnocchi Ricotta and Lemon Thyme Sorbet Ricotta Meringue
	www.wynolasprings.com /recipes/ricotta.htm (618 words)

	On Ricotta Cheese
		Flotation of curd occurs because of prior occlusion of air and other gases in the cheese mass, which reduces its critical density, and its effectiveness is influenced by the amount of fat and acid in the milk.
		For example, for Impastata cheese the pH of the milk is significantly decreased by adding more acid than is normal for Ricotta and agitation is applied to the curd appearing, both actions leading to the curd mass settling to the bottom of the vat instead of floating on the surface.
		La ricotta così formata viene raccolta molto delicatamente e messa in stampini di piccole dimensioni, o addirittura in sacchettini di tela, per consentire la fuoriuscita di eventuale acqua.
	home.uchicago.edu /~atbarbar/teresa/index_teresa/tfood_recipes/cuisine_chemistry/ricotta.htm (3230 words)

	Ricotta Recipe
		There are three distinct varieties of ricotta: ricotta salata moliterna (ewe's milk whey), ricotta piemontese (cow's milk whey + 10% milk) and ricotta romana (a byproduct of Romano cheese production).
		This recipe adds additional milk to raise the yield (it is a variety of ricotta salata moliterna.
		Place the cheese into a sealable container in your refrigerator.
	www.geocities.com /Heartland/Cottage/1288/soft/ricotta.htm (184 words)

	Costas Pasta
		Lobster and crab meat blended with ricotta cheese and flavored with sambuca, tarragon, chives, garlic and fresh-ground fl pepper.
		Lobster, shrimp, scallops, with ricotta cheese, flavored with chives, onion and white vermouth.
		Shrimp meat with crab and ricotta cheese, flavored with garlic, chives, tarragon and fl pepper.
	www.costaspasta.com /seafood-ravioli.html (125 words)

	RecipeSource: Feta And Ricotta Cheese Fondue
		Contributed to the echo by: Jean Hores Originally from: QUICK, THRIFTY COOKING Feta and Ricotta Cheese Fondue Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat.
		Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes.
		VARIATIONS: Substitute Fontina cheese for the Feta Cheese or you can substitute cottage cheese for the ricotta.
	www.recipesource.com /side-dishes/cheese/fondue/feta-ricotta1.html (160 words)

	101 Cookbooks - Homemade Ricotta
		Ricotta is traditionally made from the whey left over from cheesemaking - from the whey of buffalo mozzarella, sheep's milk pecorino, etc. For those of us without access to cheesemaking byproducts, delicious fresh ricotta can also be made by using readily available cow's milk - or a blend of cow and goat milk.
		This ricotta tastes and smells like the milk it is made from, so use the best and freshest dairy you can find.
		You can control the consistency of your cheese by the length of time you drain it - for a drier ricotta drain for 15 minutes +......for a ricotta that is a bit creamier, drain for less.
	www.101cookbooks.com /archives/000282.html (2904 words)

	Becks & Posh: Homemade Ricotta
		One of the dishes I took was a ricotta cheese.
		The day after Christmas, Del just mentioned my ricotta, in passing, in the comments section of her blog, and next thing I knew her readers were emailing me for the recipe.
		Classic ricotta (which means "cooked again") is actually made from the whey left over from other cheeses, and has little fat in it.
	becksposhnosh.blogspot.com /2006/01/homemade-ricotta.html (2192 words)

	Ricotta Cheese
		To use as a cheese filling for cooked pasta dishes, season with your choice of herbs and add egg whites.
		The texture and taste of Ricotta cheese gives it the ability to blend with a large number of ingredients, ranging from sweet to savory.
		Ricotta cheese is a favorite in flavorful pasta dishes like lasagna, manicotti and ravioli, blending well with tangy tomato sauces.
	www.fitnessandfreebies.com /food/quick_cooking/ricotta.html (169 words)

	Hormel Foods - Glossary - Ricotta Cheese
		To produce the fresh form of Ricotta, cheese makers skim the small white lumps off the top of the heated milk to create a pure white very soft, smooth to granular textured cheese, similar to cottage cheese.
		Ricotta Romano is a cheese typically made from sheep's milk.
		Ricotta Salata is a salted and dried cheese, providing a texture similar to feta cheese.
	www.hormel.com /kitchen/glossary.asp?id=34037&catitemid= (324 words)

	Atkins Diet Bulletin Board - Ricotta Cheese
		I am on extended induction and i was wandering if ricotta cheese would be ok i knw its fine on owl but im wandering if any1 has stalled from it..
		The rule of thumb is to count 1 ounce of cheese as equivalent to 1 gram of carbohydrate.
		So cottage cheese, ricotta, farmer's cheese, chevre fraiche (fresh goat cheese), etc. are not permitted during Induction, per the foods list.
	www.atkinsdietbulletinboard.com /elleth/adbb/forums/printthread.php?t=27169 (322 words)

	Hormel Foods - Glossary - Ricotta Cheese (Site not responding. Last check: 2007-11-06)
		As it is allowed to dry, the result is a white cheese with a soft, crumbly texture and a mildly sweet flavor.
		Typicallly, whey cheeses are used mainly for cooking, such as savory dishes like lasagne or tomato and cheese tarts, as well as pasta fillings for gnocchi or ravioli.
		Mild in taste, ricotta cheese is a good ingredient for use in adding texture to sweet foods as well as some savory dishes.
	www.hormel.com /kitchen/glossary.asp?id=34037&catitemid= (324 words)

	Ricotta Cheese Recipes from Hautly Cheese Company
		Traditional ricotta is made from the left over whey from mozzarella.
		A staple in Italian kitchens, it's a smooth and creamy cheese great for main course fillings and desserts.
		Ricotta made from pasteurized whole milk is drier than traditional whey ricotta, but can be substituted in most recipes.
	www.hautly.com /recipes/ricotta.html (59 words)

	Ricotta Cheese Spread Recipe - Healthy Diabetic Recipes
		If you are unsure whether this Ricotta Cheese Spread recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.
		Important Note: This Ricotta Cheese Spread recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such.
		This Ricotta Cheese Spread Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.
	www.healthy-diabetic-recipes.co.uk /Ricotta_Cheese_Spread.html (340 words)

	Ricotta Cheese
		By the time cheese comes to 205, the curd should mound on the spatula like a soft white custard.
		Turn the mixture into it, and let it drain 15 minutes, or until the drained cheese is thick.
		Turn the cheese into a covered storage container, add salt if desired, and refrigerate the ricotta until needed.
	www.food-recipes.net /cheese/ricotta-cheese.htm (234 words)

	Ricotta cheese low in carbs and calories (Site not responding. Last check: 2007-11-06)
		While assembling a vegetarian lasagna, I considered one of the staple ingredients: ricotta cheese.
		Like other soft cheeses - cream cheese, cottage cheese, even yogurt or sour cream - I never gave it a lot of thought.
		Ricotta cheese can substitute for cottage cheese or sometimes sour cream or cream cheese in dips.
	azcentral.com /arizonarepublic/food/articles/0330vegetarian0330.html (299 words)

	Kitchen Dictionary: ricotta cheese
		A rich fresh cheese made from skim or whole cow's milk that is slightly grainy but smoother than cottage cheese.
		Most Italian ricottas are made from the whey that is drained off while making cheeses such as mozzarella and provolone.
		Technically not a cheese because it is made from a cheese by-product, Ricotta cheese is most frequently used in Italian cooking.
	www.recipezaar.com /library/getentry.zsp?id=291 (243 words)

	Ricotta Making Illustrated
		Ricotta is Italian for "recooked" because it is made by "cooking" whey which is produced when the curds are separated for cheese ("curds and whey," as in little Miss Muffet).
		(Here you see curds for a basic cheese at the bottom of the pot, as the whey is being poured off).
		The whey remaining from ricotta is clear, and has a greenish-yellow tint from the riboflavin which remains.
	biology.clc.uc.edu /fankhauser/Cheese/Ricotta/RICOTTA_00.HTM (781 words)

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