Unlike other varieties, water buffalo whey ricotta is less allergenic because it only contains whey proteins and not casein proteins. What’s interesting to know is that the whey used for this type of ricotta is what’s left after making the famous Italian ‘mozzarella di buffala’, or buffalo mozzarella. The cheese is made using whey from Italian water buffalo milk (whey is the residual liquid left over after making cheese from milk). This is the original, traditional Italian ricotta recipe. According to the raw material used, whey or milk or both, fat content and type of milk and freshness factor, the following varieties exist: Since there are so many different types of the traditional Italian cheese, chances are, when someone says they’ve eaten ricotta, they might not have eaten the ricotta you have. There’s whole milk and skim milk ricotta, fresh and aged ricotta, plain and smoked ricotta.Īnd a couple more other unofficial varieties that are starting to gain popularity. There’s Italian water buffalo whey ricotta, cow whey, sheep whey and goat whey ricotta. But did you know there are about 13 different types of ricotta cheese? There’s the original Italian ricotta made from whey, the US variety made from milk and a ricotta made from whey and milk. Ricotta is a classic Italian cheese known worldwide for its fine taste and soft, delicate texture. Last update on Friday / January 14th, 2022 at 2:54 PM
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