Ricotta リコッタ 450g
Ricotta リコッタ 450g

Ricotta リコッタ 450g

通常価格 ¥1,430 販売中


Ricotta (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.

Ricotta (literally meaning "recooked", "refined") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind.

Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter.


リコッタ(伊: Ricotta 羅: recocta)は、南イタリアで作られる乳清チーズである。再び(ri)煮た(cotta)という意味のとおり、チーズ生成過程で生じたホエーを再加熱して作ったものである。

しかし解放的な環境で作られる乳製品故に日持ちせず、輸出には適さない。 そのため日本に輸入されるものは大規模工場で生産され、クリームを添加した牛乳製が大半である。