Straining ricotta is an easy course of that may vastly enhance the feel and taste of the cheese. Ricotta is a recent, comfortable cheese that’s made out of the whey left over from making different cheeses, similar to mozzarella or provolone. When ricotta is first made, it is rather moist and has a free, grainy texture. Straining the ricotta removes extra whey, leading to a cheese that’s firmer, smoother, and creamier.
There are a lot of advantages to straining ricotta. Strained ricotta has a greater taste than unstrained ricotta. Additionally it is much less more likely to clump or curdle when it’s cooked. Strained ricotta can be utilized in a wide range of dishes, together with lasagna, ravioli, and cheesecake. It will also be used as a diffusion or dip.
