Question: What is the literal meaning of ricotta in cooking?
Show answer
Cooked twice or re-cooked.
Ricotta is a name that comes from the Italian word for “recooked,” which is a direct reference to the cheese-making process that creates it. In Italian, “ricotta” translates to “re-cooked” or “cooked again” (from the Italian verbs ‘ri-‘ meaning ‘re-‘ and ‘cottare’ meaning ‘to cook’). This name is descriptive of the traditional method used to produce ricotta cheese, which involves a second heating of the whey, a by-product of cheese production.
The process of making ricotta cheese begins with the curdling of milk, a step common in all cheese-making. During the curdling process, the solids (curds) separate from the liquid (whey). Most cheeses are made from the curds, which are pressed and aged in various ways. However, in the case of ricotta, it’s the whey that’s the star – a component that would otherwise be discarded in the making of other cheeses.
To produce ricotta, the whey is reheated, often with the addition of a little more milk to increase yield, and sometimes an acid like lemon juice or vinegar to encourage curdling. This second heating causes the remaining proteins in the whey to coagulate into fine curds, which are then skimmed off the top. The result is a soft, creamy cheese with a delicate, slightly sweet flavor. It’s not aged or salted like many other cheeses, and it’s this simplicity that makes it a versatile ingredient in cooking.
Ricotta is a staple in Italian cuisine and is featured in a variety of dishes, both savory and sweet. It’s a key ingredient in classics such as lasagna, stuffed pasta fillings like ravioli and tortellini, and desserts like cannoli or ricotta cheesecake. Its light and moist texture make it a favorite for adding richness to recipes without overwhelming other ingredients.
In summary, ricotta’s name is a nod to its unique production method, and the cheese itself is an exemplar of how traditional techniques can transform simple ingredients into something delicious and multifaceted in its culinary applications.
