Ricotta Cheese

Ricotta, literally meaning “recooked”, was originally produced by Italian cheesemakers from the whey that remained after making Mozzarella and Provolone.

After adding lactic acid or vinegar to the whey, it was reheated almost to boiling, causing the curds to precipitate and rise to the surface, where they were skimmed off and drained.

Ricotta has a mild flavor with a hint of sweetness and is available in non-fat to whole milk variations.

HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose ricotta cheese made from organic milk, free from hormones.

Selecting and Storing Ricotta Cheese

Choose organic Ricotta cheese and keep refrigerated. It pairs well with pasta and vegetable dishes, herbs, dried fruits, and tomatoes.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Tubers, No Citrus, No Corn, No Yeast, No Peanuts, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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