One of the only things that is as essential to Italian cuisine as pasta is cheese. There's a lot of variety within Italian cheeses alone, but two cheeses you'll hear about often are ricotta and mascarpone, sometimes seemingly suggested interchangeably.
Both are soft cheeses that can be used in savory and sweet dishes alike, and both undergo a similar process of being heated and acidified in order to cause curdling or clumping. But on the one hand, ricotta is more akin to a rustic farmer's cheesewhile mascarpone is considered a cream cheese --more like that stuff from Philadelphia. Still, you'll find plenty of sites telling you to use one for the other if you're unable to find the one a recipe calls for. So, how are these two cheeses actually different?Ricotta and mascarpone differ in what they are made from and how they are prepared, as well as flavor, texture, and typical culinary uses.
First, let's establish what ricotta is, exactly. Its ingredients are shockingly simple: traditionally made from whey (usually from a cow's milk), vinegar, and salt. Whey is a byproduct of cheesemaking; it'sthe separated liquid left over after milk has been curdled and strained. Because it's made from whey rather than milk, one thing you may not have known about ricotta is that some say it doesn't count as cheese. But,it's in a unique category as a whey cheese. Ricotta translates to "recooked" because the whey has already been heated once during the initial cheesemaking process, and then again to make ricotta. The whey is heated in a pot, and once it hits the appropriate temperature, it is doused with vinegar. This produces the micro-curds from the residual proteins. After the curds are formed, the cheese is left to drain for several hoursand then seasoned with salt for flavor.
The result is a slightly gritty but creamy texture, almost like a fine curd cottage cheese. The flavor from such simple ingredients is a very mild, milky flavor. Only a very small ratio of vinegar is added, so ricotta doesn't take on its pungent, acidic qualities. Given its creamy texture and flavor, ricotta often replaces traditional bechamel sauce in a lasagna or is used in stuffed pasta dishes like manicotti. But it has a sweet side, too -- ricotta can be used as the filling forauthentic Italian cannoliand cheesecake.
How Mascarpone Differs
Mascarpone, like ricotta, is also typically made from cow's dairy and acid. But instead of whey and vinegar, it is made using heavy cream and lemon juice -- yes, mascarpone has an even shorter ingredient list than ricotta. Some recipes do call for extra ingredients to make the cheese richer or sweeter, such as egg yolks and sugar, but these aren't necessary. Because it requires heavy cream, the fat percentage is much higher than ricotta, and it ends up creating something more like butter or regular cream cheese than a typical cheese curd. Mascarpone is made by heating and stirring the cream in a pot, then adding lemon juice to the mixture.It's then whisked together before finally being drained and chilled.
This process creates an ultra-rich spreadable cheese with a slightly tart and sweet flavor to it, and it should look a bit like whipped butter in texture. Mascarpone's most famous role is probably as a layer in aclassic Italian tiramisu. You'll often see mascarpone used as a creamy addition to desserts or whipped into cake frosting, but it can lean savory as well. It could be added to a pasta sauce or soup to increase the creaminess, or simply spread on a scone or slice of toast.
The difference between mascarpone and ricotta comes down to the difference between cream and milk. Because of the fat content in the cream, mascarpone doesn't curdle in the same way that lower-fat milk does when treated with acid.
The unique processes result in two very different products—mascarpone is a rich, decadent, and super spreadable cheese with a slight tang.Ricotta, on the other hand, has a lumpy, soft texture and mild, milky flavor.
Because ricotta is made of whey, as opposed to cheeses made of curds, Italian legislation classifies it as an edible by-product of other cheeses rather than a cheese in its own right. Special 67% offer for students!
Mascarpone cheese: Adds extra creaminess (it's my secret for the best cheese lasagna). If you need to, you can substitute more ricotta cheese or make your own mascarpone by beating 8 ounces of cream cheese with 1/4 cup of heavy cream until smooth and creamy. Parmesan cheese: Provides a salty, savory flavor.
It often represents differences in topography, temperature, and agricultural practices. Northern Italy's hilly areas produce matured cheeses like Parmigiano-Reggiano and Grana Padano. At the same time, southern Italy's warmer climate is ideal for creating homemade cheeses like mozzarella and ricotta.
Mascarpone is an ivory-colored, exceptionally smooth, and easily spreadable fresh cream cheese. The flavor is milky and slightly sweet. The rich, buttery texture comes from the high butterfat content (up to 75 percent).
Mascarpone: Another Italian cheese, mascarpone makes a great ricotta substitute. However, since mascarpone is more tart and flavorful, you should only use it in dishes with other strong flavors. It may overpower milder ingredients.
FAQ. Is lasagna better with ricotta cheese or cottage cheese? This is a matter of personal preference but honestly, homemade lasagna tastes just as good with either ricotta cheese or cottage cheese. Cottage cheese will give you a slightly lighter lasagna while ricotta will give you a bit thicker, more rich texture.
In southern Italy lasagna is generally made with dried sheets of pasta layered with rich meat ragú, ricotta and mozzarella. In the north, especially in Bologna, the most popular version of lasagna features fresh egg pasta colored green with spinach and layered with ragú, bechamel and Parmigiano Reggiano.
For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny. One or more eggs are recommended whether you add the other ingredients mentioned here or not.
Cream cheese contains at least 33% milk fat, and mascarpone may contain 60-75% milk fat. Mascarpone has a buttery flavor that makes it particularly suitable for desserts. It adds richness and a creamy texture, while cream cheese brings a creamy consistency and slightly tangy taste to dishes.
Fresh mozzarella can be heard to make a distinct squeaky sound when it is chewed or rubbed. Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months.
Crème Fraîche and sour cream bring unique tastes and handle heat like pros. Then there's ricotta, Mascarpone's flavor buddy, perfect for cheesecakes and spreads. Cream cheese, Greek yogurt, and cottage cheese are also the go-to for rich textures.
A cannoli is typically filled with a sweet filling that's made out of ricotta — according to tradition, at least. However, some people choose to use mascarpone instead because it's thicker, higher in fat and easier to control.
Cream cheese contains at least 33% milk fat, and mascarpone may contain 60-75% milk fat. Mascarpone has a buttery flavor that makes it particularly suitable for desserts. It adds richness and a creamy texture, while cream cheese brings a creamy consistency and slightly tangy taste to dishes.
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