Fresh ricotta

Fresh ricotta is a soft and creamy Italian cheese, traditionally made from the whey left over after the production of other cheeses, primarily from cow's, sheep's, or goat's milk. Its name comes from the Italian "ricotta", which means "recooked", referring to its production method involving the reheating of the whey.

Originating in Italy, fresh ricotta is characterized by its grainy and slightly moist texture, with a delicate, sweet, and milky flavor that makes it very versatile in the kitchen. It is a very popular ingredient in both savory and sweet recipes, used in fillings for pasta such as lasagna, ravioli, or cannoli, as well as in desserts.

Regarding its properties, fresh ricotta is a rich source of high-quality protein, calcium, and phosphorus, with a moderate content of fats and calories, especially if made with skimmed or semi-skimmed milk. Furthermore, being a fresh cheese, it provides natural probiotics that aid digestion.

Depending on the country, fresh ricotta may also be known by other terms in Spanish within Latin America, although it is not very common for it to be translated literally. Some synonyms or approximate terms are: fresh requesón (especially in Mexico), creamy fresh cheese, or simply ricotta cheese. However, to maintain culinary authenticity and accuracy, the name "ricotta" is usually kept.

In summary, fresh ricotta is an essential ingredient in many Mediterranean and international cuisine recipes, appreciated both for its delicate texture and its nutritional contribution.