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Ricotta
Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked", "refined") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some fresh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ricotta
Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked", "refined") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some fresh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whey Cheese
Whey cheese is a dairy product made of whey, the by-product of cheesemaking. After the production of most cheeses, about 50% of milk solids remain in the whey, including most of the lactose and lactalbumin. The production of whey cheese allows cheesemakers to use the remaining whey, instead of discarding it as a waste product. There are two fundamentally different products made of whey and called whey cheese: * Albumin cheese, made by coagulating the albumin in the whey with heat and possibly acid: ricotta, mizithra, and so on. * Norwegian brown cheeses, made by boiling down the whey to concentrate the sugar, and consisting primarily of caramelized milk sugar: mysost and the like. Since these are not primarily made of coagulated milk proteins, they are technically not cheese. Cheese and whey cheese are distinct categories in the Codex Alimentarius. In the appellation system of the European Union, protected whey cheeses are included in class 1.4 for other products of animal or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by add ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fresh Cheese
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used. The combination of types produces around 51 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalise the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme resul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep
Sheep or domestic sheep (''Ovis aries'') are domesticated, ruminant mammals typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus '' Ovis'', in everyday usage it almost always refers to domesticated sheep. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female is referred to as a ''ewe'' (), an intact male as a ''ram'', occasionally a ''tup'', a castrated male as a ''wether'', and a young sheep as a ''lamb''. Sheep are most likely descended from the wild mouflon of Europe and Asia, with Iran being a geographic envelope of the domestication center. One of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleeces, meat (lamb, hogget or mutton) and milk. A sheep's wool is the most widely used animal fiber, and is usually harvested by shearing. In Comm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep
Sheep or domestic sheep (''Ovis aries'') are domesticated, ruminant mammals typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus '' Ovis'', in everyday usage it almost always refers to domesticated sheep. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female is referred to as a ''ewe'' (), an intact male as a ''ram'', occasionally a ''tup'', a castrated male as a ''wether'', and a young sheep as a ''lamb''. Sheep are most likely descended from the wild mouflon of Europe and Asia, with Iran being a geographic envelope of the domestication center. One of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleeces, meat (lamb, hogget or mutton) and milk. A sheep's wool is the most widely used animal fiber, and is usually harvested by shearing. In Comm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Etruscans
The Etruscan civilization () was developed by a people of Etruria in ancient Italy with a common language and culture who formed a federation of city-states. After conquering adjacent lands, its territory covered, at its greatest extent, roughly what is now Tuscany, western Umbria, and northern Lazio, as well as what are now the Po Valley, Emilia-Romagna, south-eastern Lombardy, southern Veneto, and western Campania. The earliest evidence of a culture that is identifiably Etruscan dates from about 900BC. This is the period of the Iron Age Villanovan culture, considered to be the earliest phase of Etruscan civilization, which itself developed from the previous late Bronze Age Proto-Villanovan culture in the same region. Etruscan civilization endured until it was assimilated into Roman society. Assimilation began in the late 4thcenturyBC as a result of the Roman–Etruscan Wars; it accelerated with the grant of Roman citizenship in 90 BC, and became complete in 27 BC, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Roman Cuisine
The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire, and the empire's enormous expansion, which exposed Romans to many new provincial culinary habits and cooking methods. In the beginning, dietary differences between Roman social classes were not great, but disparities developed with the empire's growth. Archaeology Most organic foods decay under ordinary conditions, but ashes and animal bones offer some archaeological details about the Ancient Roman diet. Phytoliths have been found at a cemetery in Tarragona, Spain. Imported figs were among the charred foods preserved when Boudica and her army burned down a Roman shop in Colchester. Chickpeas and bowls of fruit are known from Herculaneum, preserved since Vesuvius destroyed the town in 79 AD. Remains of small fish bones, sea urchin spines and mineralized plants have survived in the city's sewers; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Rome
In modern historiography, ancient Rome refers to Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 BC), Roman Republic (509–27 BC) and Roman Empire (27 BC–476 AD) until the fall of the western empire. Ancient Rome began as an Italic settlement, traditionally dated to 753 BC, beside the River Tiber in the Italian Peninsula. The settlement grew into the city and polity of Rome, and came to control its neighbours through a combination of treaties and military strength. It eventually dominated the Italian Peninsula, assimilated the Greek culture of southern Italy (Magna Grecia) and the Etruscan culture and acquired an Empire that took in much of Europe and the lands and peoples surrounding the Mediterranean Sea. It was among the largest empires in the ancient world, with an estimated 50 to 90 million inhabitants, roughly 20% of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cato The Elder
Marcus Porcius Cato (; 234–149 BC), also known as Cato the Censor ( la, Censorius), the Elder and the Wise, was a Roman soldier, senator, and historian known for his conservatism and opposition to Hellenization. He was the first to write history in Latin with his ''Origines'', a now fragmentary work on the history of Rome. His work '' De agri cultura'', a rambling work on agriculture, farming, rituals, and recipes, is the oldest extant prose written in the Latin language. His epithet "Elder" distinguishes him from his great-grandson Cato the Younger, who opposed Julius Caesar. He came from an ancient Plebeian family who were noted for their military service. Like his forefathers, Cato was devoted to agriculture when not serving in the army. Having attracted the attention of Lucius Valerius Flaccus, he was brought to Rome and began to follow the '' cursus honorum'': he was successively military tribune (214 BC), quaestor (204), aedile (199), praetor (198), consul (195) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Finished Homemade Ricotta!
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Finished may refer to: * ''Finished'' (novel), a 1917 novel by H. Rider Haggard * ''Finished'' (film), a 1923 British silent romance film * "Finished" (short story), a science fiction short story by L. Sprague de Camp See also * Finishing (other) *Finish (other) Finish may refer to: * Finishing (whisky), in the distillation of Scotch * The aftertaste of an alcoholic beverage, particularly for: ** whisky ** wine * Finished good, a good that is completed as to manufacturing but not yet sold or distribute ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marcus Terentius Varro
Marcus Terentius Varro (; 116–27 BC) was a Roman polymath and a prolific author. He is regarded as ancient Rome's greatest scholar, and was described by Petrarch as "the third great light of Rome" (after Vergil and Cicero). He is sometimes called Varro Reatinus to distinguish him from his younger contemporary Varro Atacinus. Biography Varro was born in or near Reate (now Rieti) to a family thought to be of equestrian rank, and always remained close to his roots in the area, owning a large farm in the Reatine plain, reported as near Lago di Ripasottile, until his old age. He supported Pompey, reaching the office of praetor, after having been tribune of the people, ''quaestor'' and '' curule aedile''. It is probable that Varro was discontented with the course on which Pompey entered when the First Triumvirate was formed, and he may thus have lost his chance of rising to the consulate. He actually ridiculed the coalition in a work entitled the ''Three-Headed Monster'' ( in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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