Ricotta - Variants

Variants

While Italian ricotta is typically made from the whey of sheep, cow, goat, or water buffalo milk, the American product is almost always made of cow's milk whey. While both types are low in fat and sodium, the Italian version is naturally sweet, while the American is blander, slightly salty, and moister.

In addition to its fresh, soft form, ricotta is also sold in three preparations which ensure a longer shelf life: salted, baked and smoked. The pressed, salted, dried, and aged variety of the cheese is known as ricotta salata, is milky-white and firm, and used for grating or shaving. Ricotta salata is sold in wheels, decorated by a delicate basket-weave pattern.

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. Ricotta infornata is popular primarily in Sardinia and Sicily, and is sometimes called ricotta al forno.

Ricotta affumicata is similar to ricotta infornata. 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, although, in Friuli, beech wood is used, with the addition of juniper and herbs.

Ricotta scanta is produced by the process of letting the ricotta go sour in a controlled manner, for about a week, then stirring it every 2–3 days, salting occasionally and allowing the liquid to flow away. After about 100 days, the ricotta has the consistency of cream cheese, with a distinct, pungent, piquant aroma, much like blue cheese but much richer. Ricotta scanta, also called ricotta forte, tastes as it smells, extremely aromatic and piquant, with a definite bitter note. Tasted with the tip of the tongue, it has a "hot" sensation.

In Spanish, ricotta is known as requesón. It can be salted or sweetened for cooking purposes. It was brought to Mexico by the Spaniards and is a popular filling for tlacoyos and tacos dorados. In the central west area (Jalisco, Michoacán and Colima), it is spread over tostadas or bolillos, or served as a side to beans.

Romanian urdă, and Macedonian "urda" (урда) is made by reprocessing the whey drained from any type of cheese. Urdă is thus similar to fresh ricotta as its fabrication implies the same technological process. However, Romanian urdă is neither smoked, nor baked in the oven like some variants of the Italian ricotta. Besides, urdă is used mainly in desserts, not in other types of dishes. Urdă has been produced by Romanian shepherds since immemorial times and is consequently regarded by Romanians as a Romanian traditional product.

Albanian gjiza is made by boiling whey for about 15 minutes. The derivate is drained 3 to 4 times with a napkin or piece of cloth and salted to taste. Gjiza can be served immediately or refrigerated for a couple of days.

Indian khoa is often confused with ricotta, but the two are very different. It is lower in moisture and made from whole milk instead of whey.