Originally Posted by Addie
Italians never waste even a mouthful. They can get more products from milk, than we can never imagine.
There are 2,500 different kinds of cheese made from cows/sheep/goats/other types of milk.
Italy has 1.8 million cows.
Half of the states in the US, have more cows than italy.
To me it makes total sense that some people don't like ricotta. Whether I like it depends on if all the milk fat has been removed from the milk before using it. It depends on if salt is added. Ricotta curds without salt taste like mush, almost tasteless except for a little sour taste.
In the different kinds of cheeses, some cheeses are made with cultures, aging, and they have a certain different taste (like the difference between vinegar pickles and fermented pickles). Ricotta is made with acid, vinegar, citric acid, lemon juice, and the taste is more sour and a different kind of sour than the cheeses made with cultures and aged.
Most ricotta is made with the leftover whey from cheese making, it is a waste product with nutritional value. The same for whey which is dried and then used in its powdered form for protein drinks with whey proteins.
I LIKE ricotta but not in lasagna. I probably like it because I like more sour tastes than my husband. I like pickles and olives more than my husband does. I like sauerkraut more than my husband does. I like lemonade more than he does. He prefers fermented sauerkraut, fermented cheeses, fermented pickles and in all of them the salt needs to balance with the acid.
I like sweet tarts, he likes red licorice.
Vive La Difference!
I would have never thought of putting pesto in lasagna. I saw that and I thought, 'I've gotta try that!'