Buying cheese is always a big deal for us. We want the best but the best is often too expensive. The inexpensive brands are often too loaded with extenders that they don’t taste like cheese anymore. Worse, they don’t even melt. The most practical compromise is the best that we can afford. And that can still be a budget killer because we like variety — a block of sharp cheddar, a block of mozzarella, a block of Monterey Jack, blue cheese, herbed cheese… When we buy three or more at a time, it still can get expensive. So, when we chance upon a bargain, we grab.
Such were the circumstances when we bought this tub of ricotta at S&R. PhP99.00 — but that was the sale price. I never noticed the regular price if it was indicated at all. We never heard of the brand before but that’s okay. At PhP99.00, even if the cheese turned out to be inedible, it’s not such a huge loss. Even with food, I like to apply the philosophy that it is better to have tried and failed than never to have tried at all. That how we know, for instance, that San Marino tuna is such a ripoff. So we bought a tub of the ricotta on trial.
What is ricotta? Some say that, strictly speaking, ricotta is not real cheese. Rather, it is a by-product of cheese. You know how milk is made, right? Acid is added to milk to allow the fat to coagulate and the coagulation is the cheese. Ricotta is produced by heating the liquid removed in the production of cheese. The leftover proteins coagulate and that is ricotta. At least, that’s the simplified version. You can do your own research if you want to know the specific proteins involved in milk production.
And what is ricotta good for? A whole lot of things from making cheesecake to pizza.
So, that was what we bought for PhP99.00.
And how did I use the ricotta? With pasta. The recipe coming up next.