WAIE (whatamieating.com)


This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

 

The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011.

She will be greatly missed.

Description: Baked ricotta. A Sicilian cow's milk whey cheese, rescued from the cheese-making processes of other cheeses, skimmed and drained and then baked until it is lightly browned. It should be a firm, soft, not solid, basin-shaped cheese. It is versatile and is used as a dessert cheese for making cheesecakes or served with sugar and fruit, or is used in ravioli or pastries. Modern ricottas are inclined to be made of semi-skimmed milk rather than whey, which changes the consistency and texture considerably.