Ricotta
Ricotta (ice: Ricotta Luo: recocta) is a kind of cheese, fresh cheese from South Italy. As meant to boil again, it was made by boiling down whey produced in the cheese production process. Originally we used whey that was left when we made cheese made from sheep milk, so in Italy there are a variety of products such as milk, goat milk, water milk and so on, but imported to Japan add cream Milk made mostly occupies. It is sometimes called protein cheese, from the process of producing steam through whey to make the protein float and wrapping the coagulant in cheese cloth. It has a lot of lactose and little fat, so it is slightly sweet and refreshing, and it has a texture similar to that of tofu that has been lost. It can be used as it is, it is used for dishes such as salads and pasta, and it is also used for confectionery materials such as cheese cake, Suforia terre, cannolo etc. ...