自製cottage cheese& 柳橙起司蛋糕 @ *

最近想要做的很多料理都要用到牛奶，平常不買牛奶的我乾脆一次買一大罐家庭號，做不完就喝掉，耶！

第一個要做的就是ricotta cheese啦

我原本是想要做一些來做奈潔拉的烤菠菜，但是做成之後覺得與其烤菠菜不如烤蛋糕更有成就感，臨時就改變主意了

在做之前，其實我一直分不太清楚ricotta和cottage這兩種起司之間的差別（如果不想知道的人可以直接跳過這一整大段的文字敘述，直接拉下去看圖吧！）

我看到的這兩者都是用牛奶加入檸檬汁煮過之後過濾而成的，其實不算起司比較接近乳酪......

阿到底差在哪裡？

我找中文的網站沒有看到解答，只知道兩者很像，大部分的人吃不出差別，於是我找了一下不太熟悉的英文網站，很拙劣的稍微翻譯一下大致的意思，非逐字翻譯

Taste of Home: Ricotta and Cottage cheese

When a cheese maker separates milk or cream into curds and whey, the curds are used to make cottage cheese and the whey is used to make ricotta.

做起司時，牛奶會被分開成「胚乳(curds)」和「乳清(whey)」兩個部分，其中「胚乳」拿來做cottage而「乳清」拿來做ricotta。

That's why both cheeses, although similarly soft and mild in flavor, have such different textures.

這即是為什麼兩種起司都一樣柔軟並味道溫和，卻有著不同的質地。

Both are considered "fresh" or unripened cheeses. Both are usually sold in the same type of round plastic container.

兩者都是新鮮、未成熟的起司，而且常常放在長得差不多的塑膠圓罐中販賣。XD

They can be used in many recipes interchangeably, but there are some distinct differences.

在很多食譜中它們都可以互相替換，而以下是它們的不同之處：

Ricotta is a soft cheese that has a fine, moist, grainy texture.

Ricotta比較軟，質地細緻、富含水分、有顆粒感。

Cottage cheese is "lumpier", whether the curds are small or large.

Cottage則比較接近塊狀，胚乳的大小不會有影響。

Cream is added to the curds to create the rich "creamed cottage cheese" we are all familiar with. For low-fat cottage cheese, 1% or 2% milk replaces the cream.A half cup of creamed cottage cheese contains about 115 calories, while 1% cottage cheese has about 80 calories. A half cup of ricotta cheese made with whole milk contains about 215 calories, while ricotta made partly with skim milk has only 170 calories per half cup.

為了做出口感較濃醇的cottage，通常會加入奶油到胚乳裡，也就是所謂的"creamed cottage cheese"；而低脂版本的cottage則會用1~2%的牛奶取代奶油。

半杯的creamed cottage是115卡，而其中1%用牛奶代替的cottage則只有80卡。（這句我不知道翻得對不對）

半杯全脂牛奶做的ricotta有215卡，而若是其中摻有一部分脫指牛奶做成的ricotta半杯則只有170卡。

Some savory recipes such as lasagna or stuffed shells will accommodate either cheese.

有一些開胃菜的食譜－－例如千層麵或貝殼麵－－會任選其中一種加。

However, because of the extra liquid in cottage cheese, the end result will be runnier than if you use the drier ricotta.

然而，因為cottage裡面含有的水分較多，做出來的結果可能會比用ricotta還要濕。

On the other hand, substituting one for the other in a dessert in which texture is crucial (such as cheesecake) can be problematic, unless the recipe specifies otherwise.

另一方面，兩種起司互相替換對一些很重視質地的甜點（例如起司蛋糕）來說，可能會有問題；除非食譜有講。

In the Test Kitchen, we have had some luck processing cottage cheese in the blender to get a smoother product, but this works best in dips and recipes that can accommodate the extra moisture. So even though the two cheeses can be used interchangeably in some recipes, the recipe itself often dictates which is the better choice.

...... 結論：有些食譜中可以互換，但你還是不要自己自做主張亂替代比較好。（←顯示為翻累了想偷懶）

好吧他說最好不要亂替換比較好，尤其是起司蛋糕

......太遲啦我都做完了才打這篇文章的╰（‵□′）╯

講這麼多，其實我只是想要知道我做出來的東西到底是cottage還是ricotta，照他的說法我似乎是做出cottage了

噢等一下，我找到另一篇比較有趣的網站，節錄一下

Learning Curd: What's the Difference? Ricotta and Cottage cheese

What do Ricotta and Cottage cheese have in common?兩者的共同點

First off, they’re both fresh or unripened cheeses, meaning they haven’t been aged. You just eat ‘em as soon as they’re made. They’re both soft, mild and (generally) white. I also read that they can be used interchangeably in recipes, but I think it depends on the recipe and the chef’s tastes.

首先，他們都是新鮮、未成熟的起司，意即它們還沒有經過「熟成」。它們一出生就直接等著被吃掉。

它們都是軟的、氣味溫和，而且通常都是白色。

我也讀到她們有時候可以被替換使用，但我想這取決於食譜和主廚的口味。

So, tell me about ricotta.

Don’t mind if I do! The word “Ricotta” means “cooked twice” or “recooked” in Italian.Basically, you make cheese (say mozzarella, for example). With the leftover whey, you can make ricotta. So, the ricotta uses the whey byproduct. And you know what? Ricotta cheese isn’t actually a cheese. Did I just blow your mind a little? From Wikipedia (yes, I’m a lazy internet researcher): “Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein. Rather it is made by coagulating other milk proteins, notably albumin and globulin, left over in the whey that separates from the milk during the production of cheese. In fact, ricotta is safely eaten by individuals with casein intolerance.” There’s your bit of weird trivia for pub trivia night.

"Ricotta"在義大利文中指的是「煮兩次」、「回鍋」的意思。

基本上，你在做cheese的時候，可以用剩下的乳清製作ricotta，它等於是乳清的副產品。

And you know what（雙手比槍的姿勢指向對方），ricotta根本不算種起司！騙到你了吧！哈哈！

維基百科：因為他非「酪蛋白」凝結的過程所製的，而是「白蛋白」和「球蛋白」凝結過程中剩下的乳清（簡單來說就是他比較偷懶所以不能算是種起司）

事實上，ricotta可以安全的給患有酪蛋白不耐症的人食用。

On to the Cottage!

Thank goodness; I was kind of over the ricotta talk. When cottage cheese is made, the whey is drained from the curds, though the curds aren’t pressed. Some whey remains in the curds (the cottage cheese), which leaves more liquid in the cheese. The difference here is that cottage cheese is made from the curd byproduct, not the whey byproduct. It can come in big or small curd size. Ready for some trivia? Here’s your Wikipedia factoid about cottage cheese: “The term ‘cottage cheese’ is believed to have originated because the simple cheese was usually made in cottages from any milk left over after making butter. The term was first used in 1848.”

Cottage在做的時候會把乳清和胚乳分開，而在擠壓它之前仍然會有一些乳清留在胚乳裡面，that's why cottage會比較濕。

它們兩者之間的差別在於cottage是胚乳的副產品（記得嗎？ricotta是乳清的副產品）

後面容我省略....

最後他得出的結論是，他之前做過的ricotta看來不是真的ricotta呢！UCCU！

看了一下他的recipe，