Definition of Ricotta Cheese and Clabber
Do you know What is Ricotta Cheese and Clabber. If you are looking for the definition of Ricotta Cheese and Clabber or want to know what is Ricotta Cheese and Clabber?, then this is where you will fetch your answers. Well, in simple terms
- 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.
While 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. Both these products are unique in their own ways. Ricotta Cheese is a White colored dairy product and Clabber is Not Available 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. Ricotta Cheese bears Not Available flavor with a Not Available aroma whereas Clabber has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Ricotta Cheese originated in Italy, whereas origin of Clabber is traced back to Irish.