(written as Ricotta)A soft cows’ or ewes’ milk cheese made from whey which may be enriched with milk or cream. The whey is heated with citric or tartaric acid to cause the proteins to coagulate. These are separated off, drained, usually in basin-shaped baskets and demoulded. Used widely in Italian cooking or may be eaten as a dessert with fruit, chopped nuts, chocolate or instant coffee. May be matured and hardened for grating. Contains 50 to 60 per cent water, 15 per cent fat, 23 to 26 per cent protein, mainly albumen, and 3 per cent lactose. Not usually salted.
- noun a soft white mild-tasting Italian cheese made from whey and used mostly in cooking