print Print this page

Ricotta

In season all year

Food Description:

A traditional creamy, mild, whey cheese made from cow's or sheep's milk. It is a basin-shaped cheese, pure white and wet but not sticky. Good ricotta should be firm, not solid and consist of a mass of fine, moist, delicate grains, neither salted nor ripened. It is primarily used as an ingredient in lasagne, and is mainly made with cow's milk whey which is heated to 170 degrees F. Citric acid is added to encourage destabilisation and separation and the temperature is quickly raised to 185 degrees F. Proteins from the whey separate, rise and coagulate; the proteins (lactalbumin) are skimmed off and put into a wicker basket to drain for two days after which the "cheese" is ready for market.
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).
Low fat ricotta is made from skimmed milk.

General Information:

Category: Cheese
To Buy: Buy from a good quality deli.
To Store: Store in the fridge on a flat plate covered with greaseproof paper and eat within 2-3 days of buying.
Tips and Tricks: If making lasagne, reduce fat content by using a low fat ricotta. One serve of ricotta equals about 1.5 tablespoons.

Nutrition (Per serve):

Weight (grams): 30
Carbohydrates, g: 0.4
Fat (g): 3.4
Monosaturated Fat , g: 1.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 185
Protein (g): 3.2
Saturated Fat, g : 2.2
Calcium: The most abundant mineral in the body, calcium is essential for health of bones and teeth, and also for nerve transmission, cardiovascular health, muscle contraction and blood clotting.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount

Cooking:

Cooking Tips: Bake in the oven in an ovenproof dish with a drizzle of olive oil and fresh herbs (chilli, thyme,and oregano) for 25-30 minutes (180C). Serve with roast veggies and garlic croutons made with wholemeal sourdough.

Benefits the Following Health Conditions:*

Osteoporosis

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Facebook Twitter RSS