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Article: Sheep's milk: For ricotta, it's the whey to go.(Knight Ridder Newspapers)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- July 21, 2003
- Author:
CopyrightCOPYRIGHT 2003 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Annie Rush and Laura Werlin
We're often asked what the flavor differences really are between sheep, goat and cow's milk ricotta. Well, they're as different as the milk used to make them. However, all ricottas are generally mild, so the difference is often textural as much as it is flavor.
First, a little about what distinguishes ricotta from other cheeses. Ricotta is known as a "whey cheese" because it is a cheese that is made primarily from the whey, or liquid. It came about when cheesemakers in Italy determined that if they heated the whey, which was a byproduct of cheesemaking, the bits of remaining solids would float to the surface. They ...