Tag: Homemade ricotta

According to the British Heart Foundation, ricotta is generally a healthier cheese option due to its lower fat and salt content compared to many other cheeses. But when you make it yourself, is homemade ricotta healthier? The truth is, controlling the ingredients offers significant advantages over many mass-produced tubs found in stores.

Historically, the Italian word *ricotta* means 'recooked,' which provides a major clue to its unique composition. This fluffy dairy product is, by its traditional definition, a whey cheese, produced by reheating the leftover liquid whey from the production of other cheeses.

Traditionally, no, rennet is not used to make ricotta cheese. The name "ricotta" is Italian for "recooked," referencing its traditional production from the leftover whey of other cheese-making processes. Today, however, with commercial and home cheesemaking methods evolving, the answer to "is rennet used to make ricotta cheese?" depends on the specific process.

Over 70% of the world's population is affected by lactose malabsorption, making the search for lactose-free products increasingly common. For those who follow a low-lactose diet, the question, **"Can you get lactose free ricotta cheese?"** is a frequent one, and the answer is a resounding yes—with several delicious options available for you to enjoy.