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Ricotta is a great alternative to cottage cheese.
Casseroles and cheesecakes with this cheese will “sound” in a new way and will delight you with their delicate taste.
The main advantage of ricotta products is the high content of milk protein (up to 20%).
Moreover, approximately 95% of this protein consists of whey protein, which has high biological value and is perfectly absorbed by the human body.
Ricotta can be recommended to those who suffer from a lack of protein, calcium, and B vitamins in the body.
In addition, soft cheese contains phosphorus, selenium, potassium and zinc, vitamins A, D, E and K.
About 90% of the total protein content in ricotta comes from albumin, an easily digestible water-soluble protein, while in cottage cheese it comes from casein.
Albumin is absorbed by the human body much better than regular milk proteins (caseins).
This is why ricotta is considered an excellent source of protein.
Ricotta is a whole family of wonderful, mostly soft cheeses (not really cheeses, clarification below).
The culinary potential of the product is impressive.
Firm varieties of this cheese are excellent for slicing, while softer varieties are suitable for use in various recipes for appetizers, main courses and desserts.
Ricotta resembles cottage cheese, because it also has a grainy structure and a delicate milky taste.
This cheese is very popular in Italy, where it is not only consumed as an independent snack, but also added to various dishes, such as omelettes, casseroles, pasta, stuffed tomatoes, ravioli, pancakes, bruschetta.
Add grated herbs, spices, herbs to ricotta and you can safely spread cheese on bread instead of butter.
Delicate, creamy, slightly sweet cheese is ideal as a third dish or as a light breakfast.
It’s twice as tasty if you add jam, berries, cocoa or grated chocolate, and honey.