Full Cream Whey Traditional Ricotta is soft and creamy with a delicate texture and pleasant slight caramel flavour. During the cheese making process, milk is set and then cut separating the curd and whey. The curd is further processed to manufacture cheeses such Bocconcini, Fresh Pecorino and Mozzarella, while the whey is used to produce the Ricotta. Extra milk is added to the whey in order to increase the creamy characteristics of the Full Cream Ricotta. The name Ricotta translated from Italian means ‘recooked’, thus being the case with the whey.
This ricotta is packaged in a fashella (or basket) to maintain the ricotta’s shape and freshness and sold as a 1kg unit. Ricotta will naturally expel whey throughout shelf life which is why it is packed in a strainer for convenience.
"The ricotta is my favourite. I use it in my pasta on top of raisin toast for breakfast which is really delicious and many other uses."
As the packaging strains the whey expelled by this ricotta, the result is a firmer ricotta than our tub variation. This makes it ideal for cooking at higher temperatures as it will not release as much moisture in the cooking process.
This ricotta is ideal for cooking lasagna, cannelloni, stuffed peppers and many more hot cheesy dishes. It also works well in cheesecakes, pies, tarts and other sweet dishes.