Straining ricotta is an easy course of that may vastly enhance the feel and taste of the cheese. Ricotta is a recent, smooth cheese that’s constituted of the whey left over from making different cheeses, corresponding to mozzarella or provolone. When ricotta is first made, it is vitally moist and has a unfastened, grainy texture. Straining the ricotta removes extra whey, leading to a cheese that’s firmer, smoother, and creamier.
There are numerous advantages to straining ricotta. Strained ricotta has a greater taste than unstrained ricotta. It is usually much less prone 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 can be used as a diffusion or dip.
