Some cheese makers also make their own vegetable rennet from nettles, figs, etc. If you make rennet, you will not be able to sell cheese in the US, because regulations stipulate the use of prepared, standardized rennet. Let drain until it reaches the desired consistency. Citric Acid is used to make a variety of cheese including30 Minute Mozzarella, Ricottaand Paneer. Add 1 heaping tablespoon of sea salt to the pot; stir gently to dissolve. Here are the ingredients youll need: whole milk, freshly squeezed lemon juice and salt. I gift this to my brother's family, where it used for desserts. Alternatively, ricotta will freeze very well. This cheese salt absorbseasily and contains no iodine. ), Wooden spoon to stir whey while heating (a long handled spatula works too), Thermometer (32-220 F or 0-110 C) to monitor temperature of whey, Receiving container to catch draining whey (a clean plastic bucket will do), A fine meshed strainer to dip out floating curd, Large strainer to suspend over receiving pot, Fine weave cloth a boiled handkerchief or a non-terry cloth dish towel to drain ricotta. Transfer the milk into another pot. Pour the mixture into your prepared colander lined with cheese cloth and placed over a large, deep bowl to catch the whey. Get exclusive discounts, cheese making e-books, recipes, and more! Use it soon after making. The amount of time you let it drain will depend on the texture of ricotta you are looking for. "Harsh acids denature the milk proteins, creating a tough and gritty cheese," says Food & Wine's Paige Grandjean, who swears by this recipe. Rennet is an ingredient used in cheesemaking to facilitate the proper formation of a firm curd. Exposure to such a high heat results in denaturation of some of the whey proteins that would normally be lost with the whey. . Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. If after a few minutes you do not see the flakes forming, add more of the Citric acid until they form. Oh thank you for this!! Save my name, email, and website in this browser for the next time I comment. vinegar, junket tablet or fig branch) and a cheesecloth. I found however, that after a day, the rennet version started to change, tasting similar to store bought. Stir for only 3 gentle strokes across your pot or pan. Thank you Nadia Join the conversation, and share recipes, travel tips and stories. But who has time to make fresh cheese? View Recipe. The background behind this is that the final cheese (Ragusano) would not produce income for many months or years. 4. This left-over whey is acidified (by fermentation, addition of vinegar, lemon juice or the use of a fig branch more on that below) and then recooked. The collected curds are allowed to drain for 4-6 hours in a cool room and then ready for consumption. Like liquid rennet, powdered rennet is easy to measure which makes it a top choice for cheese makers in hot climates. Place the whey left over from making basic cheese in a non-reactive pot. Fill a large pot with 4 cups water. Stir with the wooden spoon about 10 rotations or so, to break up the coagulated milk. Traditionally, ricotta was made by reheating whey left over from the cheese-making process; these days it can still be made from whey or whey fortified with milk or cream (to increase the yield), or by extracting curds from whole milk, which is the norm in commercial dairies. . The rennet version is the best. Book Title: One-Hour Cheese : Ricotta, Mozzarella, Chvre, Paneer--Even Burrata. So why is most commercial Ricotta referred to as Ricotta Cheese? When it comes to eating it as is, youre going to want the fresh kind. I make hard cheeses, with the excess waste whey going into either blaand or ricotta, or is simply poured on the fig tree outside. Curd will be surrounded by translucent yellow whey. } Set aside. Itll tide me over until I get back to Sicily. 8. } This Tel-Tru thermometer, made in the USA, from the highest-quality stainless steel is both accurate and easy to use. It comes as a liquid or a paste. However, even though it is derived from mold, there is no mold contained in the final product. If you are using a thermometer bring to 90 degrees do not go above 100 degrees as this can burn the milk. 2.) Rennet is a mix of enzymes that causes the casein proteins in liquid milk to clump together, forming a solid curd that is eventually transformed into cheese. Remove from the heat and stir in the salt. From here it is left to mature for around a month in a cool humid environment and then salted and left to mature for up to several months. Although she made it on a regular basis when I was a child, you can imagine I was not at all interested in such things. 1/2 teaspoon liquid animal rennet stirred into 2 tablespoons cool water. Welcome to Mangia Bedda! When diluting rennet, we recommend using non-chlorinated water because it can deactivate rennet. Note: Some people heat to jsut below boiling (200F), this is not necessary, but it will not be a problem if the whey heats well into the 190's. forms: { Cover and allow the cooked whey to cool undisturbed until it is comfortable to the touch (several hours). Heres a good discussion of that: https://www.simpleitaly.com/making-ricotta []. The fresher the whey the better. It can be done in the refrigerator overnight. All rights reserved. Filed Under: Food, Recipes Tagged With: Italian cooking, italian food, italian recipes, making ricotta, ricotta. Move to a refrigerator or cold room. Gently heat milk in a large saucepan over low, stirring occasionally, until an instant-read thermometer registers 80. Drain ricotta at room temperature; reserve whey for another use, if desired. I immediately began researching this and found others that have tried it and documented it here. Creamy, with small curds, but tasty. Stir until separated. Because such a small amount of rennet is used to make cheese, diluting rennet will help it be dispersed more evenly. So, if your rennet is a few weeks past the best by date add slightly more rennet than normal. Because such a small amount of rennet is used to make cheese, diluting rennet will help it be dispersed more evenly. Sometimes it takes a little practice! Check out the worlds largest cheese platform. We tried coagulating ricotta with lemon juice, vinegar, and buttermilk but ended up with neutral-tasting, large, crumbly curds. Let drain for an extended period of 24-36 hours. I should have tried it again with the whey, but I dumped it out. I can still hear him sipping that whey! ); Place the chinois or sieve in a deep pot, bowl or other container. Use instead rennet, which will give you not only a perfect ricotta in consistency, but also in flavor. It's why 90% of our milk goes to making cheese, and why we are the only state in the nation that requires our cheesemakers to have a license. The natural rennet in the goat stomach turned the milk into cheese! This is a sturdy Ricotta style basket cheese moldthat can be usedfor drainingsoft cheese or drying Ricottafora lovelyRicotta Salata. After the first 6-8 hours place a weight on top of the cheese, 2-4 lbs should be enough. The process is easy, albeit time consuming, but much of that time is spent waiting for the milk to heat up, then again to cool off at just the right temperature. Yet, rennet isn't necessarily a simple add-in to a given recipe. Iodine will kill the lactic bacteria in the aging process. Whey, the liquid part of milk that drains off after curds are formed to make cheese, is then treated with rennet to produce loose fresh curds which are eaten fresh. Dairy Farmers of Wisconsin Terms & Conditions Privacy Policy Sitemap. The heat will gradually transfer from the whey to the curd. I was unaware it could be fluffy! Let the curds rest for about 20 minutes, then strain the curds through a large. 4. This will take about 10 minutes. Add the salt and stir. Do not let the milk come to a full boil or it may scorch. The captured whey can be used in place of yogurt or butter milk in recipes. I've been ordered to eat no more. Inspired to investigate this further we found that Jenny Lewis in her book Midwest Sweet Baking History recalls stories of cheese being made accidentally by early goat herders through the storing of goat milk in the goats stomach. Tag me with @mangiabedda or #mangiabedda on Facebook or Instagram. While it is possible to make certain fresh cheeses like ricotta without using rennet, most fresh and aged cheese recipes require you to use rennet. Or scroll down for more info on the magic of rennet cheese. When you're looking for the best rennet cheese in the world, look north to Wisconsin. Liquid and paste rennet is the easiest to work with, because it can be measured more precisely. I glanced through it . The worlds best cheese is just a click away! I never thought of making ricotta myself but will definitely give it a try now. Thanks for sharing, and if you havent gotten back to Sicily yet, I hope that you do! Pour the mixture into your prepared colander lined with cheese cloth and place over a large, deep bowl to catch the whey. I tasted ricotta all gussied up in cassata, a fancy sponge cake filled with sheeps and cows milk ricotta (passed through a sieve to become silken), mixed with sugar, candied fruits and bitter chocolate. Rennet begins working at temperatures between 85-105F, even at higher temperatures it will not be deactivated until it reaches 140F. Grandjean agrees, adding it's best to avoid ultra-pasteurized dairy, which has been processed at a high heat: It will prevent the cheese curds from forming properly. We think this originated when cheese making supplies were hard to find for home cheese making. rennet, or 1 junket tablet. Over a medium heat, bring the milk to a boil. Will be making this often. How do you turn ordinary milk into extraordinary cheese? Remove the drained ricotta from the cloth, pack into a container, cover and store in the refrigerator. Cover and leave to rest for 30-60 . Line a chinois or other deep conical sieve with the cloth. The milk will continue curdling and thicken as it separates from the whey. 1. Liquid rennet is the easiest to work with because it can be measured with greater accuracy, but rennet powders and tablets are more often used in larger production facilities because they keep longer. You can also use a thermometer to verify when the milk reaches 190F. EAN: 9780761177487. Add quickly the pot and stir briskly for 5-10 seconds. Line a chinois or other deep conical sieve with the cloth. See step-by-step instructions for making ricotta . Still stirring, add the rennet (or citric acid), as for ricotta. If youll be cooking with it, here are a few of my favorite dishes! If using liquid rennet, add it directly to the milk. Once cut, the portion being used will need to be crushed. Just click on Subscribe on my homepage and enter your name and email. What are some of your favourite ways to use Ricotta? Many recipes you will find on the internet will call for acid of some kind, usually lemon juice or white vinegar. Watch the curd forming small flakes and gradually larger curd masses. Take a look around our website to meet a bunch of stand-up rennet cheeses. But it was all milk. Ladle the curds gently into draining forms. In Sicily, I tasted simple, fresh warm ricotta, with no embellishment, served in a terra cotta dish. According to the book Cheese and Culture: A History of Cheese and Its Place in Western Civilization, Ricotta production in Italy dates back to the Bronze age and the Etruscan civilisation where ceramic vessels (referred to as Milk Boilers) were used to boil milk. In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. History. Registration on or use of this site constitutes acceptance of our Terms of Service. For a rich, dense and buttery texture allow it to drain for an extended period of time (several hours). A very important part ofclassic cheese making involves rennet, a substance used to break the solid particles in milk away from the water content in order to form a solid mass. 2. 1 package (4-3/4 oz.) and "Can we have some cheese when we stop jumping?" Thanks. Cool the milk to about 100F to 105F, this will take about 1 hour or more. Hello Donna, you can definitely sign up to receive my latest recipe posts by email. Use within 10 days. Heat the milk in a stainless steel saucepan and, stirring often, warm it to the required temperature (each recipe varies slightly). Once it reaches 160F, if desired, you can add 5-12% of fresh milk can be added to improve the richness and yield. Make sure to let everyone know in the comments below. The next day, heat the acidified whey over a moderate fire with stirring (do not let it stick or burn) until its temperature is near boiling (220F or 95C). Hi Pat, Im so glad it worked out and thanks for letting me know. In addition to the ingredients listed below, you will need a few pieces of special equipment: a kitchen thermometer is a must. "Perfect for slathering with fluffy ricotta.". Required fields are marked *. Carne Asada Nachos Recipe - The Ultimate Steak Nachos! 2 Tablespoons sugar. Our regular jobs get in the way of making regular posts. The result is a strong, tart and slightly tangy flavoured ricotta that is common in pasta dishes of Puglia and Salento. Homemade Ricotta is simple, easy and absolutely delicious. 1 gallon fresh milk (the fresher the milk, the more predictable the cheese), 2-3 tsp. Stir well and heat over med-low heat. I grew up in Calabria, and despite my travels all over Italy, I have never found better tasting ricotta than the one I enjoy in Calabria. Then pick up the corners of the cloth, suspend like a bag over a sink to allow the last of the whey to drain out of the ricotta. The process is not at all what I imagined! Cheesemaking supplies such as citric acid and tartaric acid are also available as coagulants for some cheeses. The milk Nonna used was fresh and full of cream the top quarter was a thick cream. The amount of rennet added will vary depending on the type of cheese being made. It is firmer, saltier and has a more intense flavour than Ricotta Fresca. Remove from heat, add rennet, and stir to combine. Cheese making supplies are now widely available, so there is less reason to use junket. 1 Rennet Tablet 2 teaspoons Citric Acid 1/2 cup of non-chlorinated water, most bottled waters are sufficient 1 teaspoon salt, optional Instructions Place 1/4 cup of water into a small bowl. So, use half as much as the cheese making recipe calls for. Of course, it helps that Wisconsin is home to the tastiest, highest-quality, most award-winning cheese on the planet. window.mc4wp.listeners.push( The mixture is then heated to 176-185F, for 15-30 minutes. The correct amount of acid will produce a clear separation of white curds and bright green whey. The resulting curds are then cut, stirred and drained in a cheese mold. Used in sweet and savory dishes, or eaten straight as is, it seems ricotta is everyones favorite cheese! Hopefully soon to change. Heat the whey, without agitating. In addition to the ingredients listed below, you will need a few pieces of special equipment: a. Just like a light bulb turning on we had the answer! 9. Turn off the heat, and gently stir in the acid, just a time or two around the pan. In a small bowl, mix the rennet with cup cold water. Heat should be on medium high. Itcan be made from whole or skim milk. By continuing to browse our site you agree to our use of cookies. It will set in about an hour. ** Note you can simply cut incisions into the fig branch and have the lactate weep out while stirring select a fig branch with small figs (see photo below for comparison), 1. Or, a quick rap on the back with a sharp knife placed on the score marks of the rennet tablet. Of course I wasnt there with you but Im wondering if the milk reached the right temperature. Thank you Rosa, your support is always appreciated! You can make a large batch if you like but this amount is workable for a beginner. A Gouda ricotta went into a lemon bundt cake, while a zesty pepper jack ricotta was used in an orange peel bundt cake. Cow milk is typically used to make Ricotta in Australia, however Island Pure does produce a sheep milk Ricotta. I recall not looking forward to those trips to the country side to visit a dairy farmer for gallons of raw milk. Rennet magic! And they've gotten pretty darn good at it. Were always updating our collection of recipes here and we would love to include some of your favorites. Use cow, goat, sheep, or buffalo milk! During this time, keep the temperature at about 185 degrees It can go down to 175 F or up to 190 F, but try to keep it in that range. Do not let the milk come to a full boil or it may scorch. Note: If too much acid is added, the curds will sink to the bottom and the cheese will not be sweet. Copyright 2021, Junket Foods, LLC. They contain enzymes which allow the milk to coagulate in order to make fresh cheese. It may last 10 days at best. Keep the mold under control by wiping with a light brine as it appears. A clean muslin kitchen towel or an old cotton pillowcase (cheesecloth also works well) are important for lining the sieve because they prevent the soft curds from passing through the sieve holes. So, when the recipe states, it is time to cut the curds, it is important to do so in a timely manor. It was seldom stocked on supermarket shelves and could only be found in small local continental stores or the kitchens of Italian immigrants. Prepare a colander by lining it with cheese cloth. Ricotta Infornata or Ricotta al Forno (Baked Ricotta) is a Ricotta made by baking a ball of drained Ricotta Fresca in an oven until brown and a light crust has developed. Some day Id like to get my hands on a fig branch in order to try this method! But my curds are always too small to result in a usable ricotta, even with zero stirring. I have not worked with vegetable rennet so I dont know if you use the same amount as animal rennet. Ive really got to try this. The EU has regulations in place protecting two types of Italian Ricotta Ricotta di Bufala Campana, which is made from the whey by-product of Mozzarella di Bufala Campana (buffalo mozzarella) and Ricotta Romana which is made from the whey from sheep milk cheese. They were sweet from the lactic sugars with just a slight hint of tartness. In a large, heavy bottomed pot, slowly heat whole milk and tsp salt on medium high heat. If you plan to try the ricotta recipe, a few pieces of equipment will make the process easier. It helps extract the maximum amount of milk solids from the milk when compared to other methods, ensuring a high yield of cheese. Leave the mixture alone for 30 minutes, maintaining the 86 F temperature as closely as possible. 7. Add a bit more more citric acid solution if necessary. As it turns out their intent is to drive out as much as 30% of the butterfat into the whey to be made into the richest tasting Ricotta I have ever tasted. Gather corners of cheesecloth, and lift ricotta. Add sugar and flavoring and stir until sugar is dissolved. If you want a ricotta that is closer to a traditional ricotta and made with only milk, heat the salt and milk to 185 F. Turn off the heat, and gently stir in the acid, just a time or two around the pan, then let rest, untouched for 20 minutes. Liquid rennet should always be diluted in cool, non-chlorinated water before it is added to milk. Moving on to someone elses recipe. Also needed are draining baskets, and a skimmer. For a drier, thicker ricotta which is perfect for making cannoli: tie the ends of the cheese cloth around a wooden spoon.Hang over a deep bowl (to ensure the bottom of the bundle does not reach the bottom of the bowl) and drain for about an hour. Pour 1 teaspoon Citric Acid into 1/4 cup unchlorinated water and stir. Your email address will not be published. Have you ever ricotta cheese at home? Powered by WordPress. We believe in tradition, producing everything from Italian classics, like parmesan and ricotta, to swiss cheese and cheddar varieties. Turn off the heat and gently stir in the lemon juice, just a time or two around the pan. This makes the proteins, found in milk, to form into solid curd. event : evt, callback: cb But before I proceed to this simple recipe, Id like to share with you how my mother made ricotta! Do not let boil over. This heat treatment, combined with the effect of the acid causes the precipitation of the curd. (And the second and third and forth) I am am very happily using farm fresh milk, and my husband swears that my lasagna has never tasted so good! Aged cheese requires a slight amount of salt to slow bacterial activity. I am a bit of a ricotta snob, I must confess. The Ricotta is ready for you to enjoy. of citric acid per gallon of liquid. If youre curious about this process, you can read more about this here. Add junket dissolved in water and pour into dish from which custard is to be served. { Browse through my posts to find my family's delicious Sicilian-Italian traditional recipes that I grew up eating. Cover; let curds form without stirring, keeping the . Place 1/4 cup of water in another small bowl. use vegetable if you want to make ricotta that is truly vegetarian. Filed Under: Ricotta Tagged With: homemade ricotta, how to make ricotta, making ricotta with fig sap, ricotta, tips for making ricotta, Please send me more of your delicious recipes! Most of the Rennet will be dissolved but there will still be some residue left. As the cheese starts to firm up and lose less whey you can salt less often until it is pretty firm, at least a week and a half if not two or three. We now unite Italian Americans across states nationwide to celebrate our culture and preserve the traditions our ancestors brought with them from Italy. 3. Its too bad that you cant get ricotta easily in your area but now you know that its easier than you think to make your own. Here is a use guide for recipes calling for 1/8 tsp of liquid rennet. She enjoys using my ricotta in cakes and other desserts. Buon appetito! Hope you try it out and thanks for your comment! Beef Tenderloin with Parmesan Cream Sauce, Broccoli and Cauliflower with Bread Crumbs and Romano. What are you waiting for? Let the curds rest for 10-15 minutes. I cannot wait to explore and make my own ricotta too! Heat the whey, without agitating. 1. Our cheesemakers have been perfecting old-world recipes and inventing new rennet cheeses for 180 years. An instant-reading digital thermometer gives accurate temperature readings. When fresh it can be sold in a brine or milk solution. Rennet cheese is a cheese that uses rennet in the cheesemaking process to coagulate the milk and to separate the curd from whey. When made from a mixture of milk and whey it is called Ricotone. The techniques for making calf rennet used to be handed down from generation to generation. Ricotta means twice cooked or to cook again, as traditionally it is made with the whey by-product that remains once curds have been removed from making another cheese. There must be space between the bottom of the chinois and the container for the liquid to drip off. Some types of cheese need a firmer curd than others. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. (I use mine up within a few days for best taste and freshness. Bravo!! Or very few. With a spatula, scrape all the ricotta from the towel. Ladle the curds gently into draining forms (No cheese cloth should be needed if you were patient in the previous step). And there was our answer, we simply needed to add some thick jersey milk cream to the create the same delicious Ricotta like Nonna used to make! Stir Rennet water into the warm milk. This is important because it is the point where the final Ricotta quality is assured. Ricotta (cannot be made from lactic whey-from making Chevre or other high acid cheeses) With the left over yellowish liquid (whey) you can make a small amount . Be sure to. "It effortlessly mimics the complex flavor of sourdough bread," Grandjean says. 2 tsp. Ricotta has been a traditional cheese of Italy for many centuries. Ingredients to turn one gallon of milk into one pound of cheese. This makes the proteins, found in milk, to form into solid curd. looks very good. (function() { You don't need to stir it very much and you'll notice the milk will immediately begin to curdle. The following are step by step images with explanation but you can find the detailed printable recipe with measurements at the bottom of this post. . I didnt truly appreciate ricotta until Sicily. Back to Top. Returns & Refunds, Back 2 Basics Traditions Food & Culture, Team Building & Communication Corporate & School Experiences, Summer Is For Giardiniera Dont Miss Out On Yours This Year, The Impact of School Lunch on Your Childs Health, Happiness & Performance, http://www.agricoltura.regione.campania.it/Tipici/ricotta-bufala.html, https://www.amazon.com/Cheese-Culture-History-Western-Civilization/dp/1603585060, https://www.amazon.com/Midwest-Sweet-Baking-History-Delectable/dp/1609493443, http://islandpure.com.au/shop.aspx?target=Ricotta, http://www.alexandrinacheese.com.au/products.html, http://lacasa.com.au/products/traditional-ricotta/, https://www.ichoosesa.com.au/business-directory/la-vera-the-genuine-art-of-cheese-making, Michael Keelan & Leith Forrest Chat With Back 2 Basics Traditions, 200ml Thick Cream (we absolutely love Jersey Fresh cream from the Barossa Valley), 5 teaspoons (~25-30ml) of white lactate from Fig cutting (strip cutting to obtain lactate), 1 young Fig branch (washed and leaves removed) to stir **, Cheese and Culture: A History of Cheese and Its Place in Western Civilization . When using a good quality milk, this is a way to check the performance of your rennet. Latest News, Adelaide Food Tours & Events If youre unhappy with a product, within365 days of purchase, for any reason, well refund the purchase price or replace the item. 2. It requires nothing more than some milk, a rennet of some type (e.g. Let stand, undisturbed, to let curds form and float to the surface, 2 to 3 hours. Consume within 10 days. After most of the whey has drained through, add the curds and let continue to drain. Rennet is a mix of enzymes that causes the casein proteins in liquid milk to clump together, forming a solid curd that is eventually transformed into cheese. } The next day, heat the acidified whey over a moderate fire with stirring (do not let it stick or burn) until its temperature is near boiling (220F or 95C). Allow to drain for 1 hour or longer until the ricotta is desired consistency. Cover and let sit overnight (12 to 24 hours) at room temperature to develop sufficient acidity. Proteins that would have otherwise been lost in the whey. Directions Set a large sieve over a deep bowl. lukewarm water. Store in a closed container in the refrigerator for up to 5 days. Without stirring, let the curds rest, untouched for 20 minutes. Microbial Rennet Tablets Are Used To Make Cheese. The most surprising thing I learned is that my nonna made homemade ricotta cheese by tossing a piece of fig branch into her milk in order to make it coagulate! Allow the whey to drain out for 1-2 hours. When added to milk, the enzymes in rennet start the process of solidifying the milk protein and giving cheesemakers the solid curds that will eventually become aged cheddar, gorgonzola, mozzarella, or parmesan. Chocolate Lasagna (Quick and Easy No-Bake Dessert) + Video, Best Mangonada Recipe (Chamoyada, Chamango) (Video), As a spread on toast or crostini topped with fresh or roasted fruit and honey, As a spread on toast or crostini topped with tomatoes marinated in basil and balsamic, Kosher or sea salt to taste ((I use 1 teaspoon)), Kosher or sea salt to taste ((I use 1 teaspoons)), Heat the salt and milk to 185 F (It will start to look a little foamy on top.). Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner, Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner, Breakfast and Brunch Party Recipes for Watching the World Cup, Fiadone (Corsican Cheesecake) with Chestnut Honey and Figs, How to Cook with Citric Acid, According to a Pastry Chef, 29 Christmas Brunch Recipes to Add to Your Menu, 32 Dutch Oven Recipes to Soothe Your Soul, 20 Vegetable Appetizers Everyone Will Enjoy, Bring a Slice of Nice into Your Kitchen with This Squash-Topped Socca, Our 34 Best Vegetarian Thanksgiving Recipes, Palak "Paneer" with Pressed Fresh Ricotta.