Livfresh Ricotta Cheese is freshly and locally made only by using one ingedient. Amazing qualities for a “cheese” derived from whole milk. This distinctive ricotta has a silky smooth, rich consistency, and a delicate flavor. Extremely low fat and light texture.
No added colours, preservaties, flavours, made from pasteurized milk.
- Is lower in lactose than most fresh dairy products.
- Is rich in dietary calcium.
- Offers a source of bioavailable omega-3.
- Is a reasonably protein-dense food.
- Is high in protein and fat, and it provides a good supply of essential vitamins and minerals.
- If you did not open the package, simply put it in the freezer as it is.
- If you want to freeze it for more than a month, tightly seal the whole package inside a freezer bag.
- If you have some ricotta left in the container, take it out and place it in one or several freezer bags. Make sure you get all the air out before you seal them.
- If you want to keep it in containers, place the containers in heavy-duty freezer bags to prevent freezer burn.
- If you see any whey in your container, drain it off before freezing it because it can sour the cheese.
When you take it out and it begins to thaw, which takes about a day or so, you may notice some liquid on the top.
- Stir the liquid back into the cheese with an electric mixer or large spoon.
- If it is still too soupy, you can get rid of some of the excess liquid.
- 1 cup ricotta cheese
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 cup cherry tomatoes, cut in half
- 1/2 cup snap peas, cut in half
- 2 cups baby arugula
- 2 tbsp toasted pinenuts
- 2 tbsp white balsamic vinegar
- 1 cup basil
- 3 tbsp extra virgin olive oil
- pinch of chili flakes
- sea salt and pepper to taste
- Whip the ricotta cheese with olive oil and sea salt in the food processor. It will make it nice and creamy. Transfer the cheese to a serving platter
- In a mixing bowl, toss together the arugula, peas, and tomatoes.
- In the food processor, combine the ingredients for the dressing and blend well.
- Pour the dressing on top of the salad and mix throughly.
- Add the salad on top of the ricotta cheese and serve
What is Ricotta Cheese
Ricotta actually translates to recooked in Italian, and ricotta is what’s called a “whey cheese.” When you make cheese, you separate milk into two distinct things. You have the solids, called curds, which will be separated out and pressed to form cheese. And you have the liquid that is left behind, called whey. Most cheeses that we know and love are made from the curds but, traditionally at least, ricotta is made from the tiiiiiny bit of curd left behind in the whey.
Cheesemakers make whatever cheese they want to make with the curds, and then repurpose the leftover whey to create ricotta (among other whey cheeses). To do this, the whey is heated—usually after a small addition of whole milk and some form of vinegar or citrus juice—and the remaining curds start to coagulate. The curds will become larger and more solid and, eventually, the pot will be emptied into a portion of cheesecloth and strained. Once the cheese cloth is emptied of any remaining whey, you’ll be looking at a bunch of fluffy, white ricotta.
In recent times, fresh ricotta made with whole milk has gained popularity. Although similar in taste, this version has a different production method and it is slightly creamier.
Health Benefits & Storage
Ricotta is a healthy dairy food that provides several benefits,
To maximize the shelf life of ricotta cheese after opening, keep refrigerated and tightly covered, in an airtight container. Properly stored, an opened package of ricotta cheese will generally last for about two weeks after opening, assuming it has been continuously refrigerated.
Freeze your Ricotta
Ricotta with Cherry tomatoes and Arugulla
For the Salad
For The Dressing