Definition of Clabber and Ricotta Cheese
Do you know What is Clabber and Ricotta Cheese. If you are looking for the definition of Clabber and Ricotta Cheese or want to know what is Clabber and Ricotta Cheese?, then this is where you will fetch your answers. Well, in simple terms Clabber is a food produced by allowing unpasteurized milk to turn sour at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, sour flavor. While
- Ricotta is an Italian whey cheese made from sheep or cow, goat, or Italian water buffalo milk whey left over from the production of cheese.
- 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.
Both these products are unique in their own ways. Clabber is a Not Available colored dairy product and Ricotta Cheese is White colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Clabber bears Not Available flavor with a Not Available aroma whereas Ricotta Cheese has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Clabber originated in Irish, whereas origin of Ricotta Cheese is traced back to Italy.