Ricotta cheese is a fresh, soft cheese with a creamy texture made from the whey leftover during the production of other cheeses like mozzarella and provolone. It’s a versatile ingredient commonly used in both savory and sweet dishes, making it a favorite in Italian cuisine.

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Everytime I make lasagna, I’m always struck by ricotta’s delicate texture which perfectly balances the robust flavors of the sauce and meat. It’s been a go-to ingredient in my kitchen, and whether I’m whipping up a midweek pasta or a special dessert, fresh ricotta cheese always adds that extra touch of creaminess. But let’s explore a little more about this cheese, included my favourite ways to use it!

What is Ricotta Cheese?

Ricotta cheese, whose name means “re-cooked” in Italian, is a whey cheese, traditionally made from the whey that is leftover from the production of other cheeses like mozzarella or provolone. It has a mildly sweet flavor and a soft, slightly grainy texture, making it ideal for many types of dishes, from pasta to pastries. Unlike firmer cheeses, ricotta is considered a “fresh cheese” because it is not aged. It’s commonly made from cow’s milk, but in Italy, water buffalo milk or sheep’s milk ricotta are also popular.

How is Ricotta Cheese Made?

Ricotta is made by heating the whey, which is the liquid leftover after curdling milk for cheese. Once the whey is heated and combined with an acid (like vinegar or lemon juice), the proteins coagulate to form small curds. These curds are then strained, resulting in the soft, fluffy texture ricotta is known for. In the U.S., whole milk is often added to the whey for a creamier consistency, resulting in whole milk ricotta cheese. Ricotta made solely from whey is lighter and less rich, while buffalo milk ricotta has a luxurious, rich flavor.

Ricotta Cheese vs. Cottage Cheese: What’s the Difference?

At first glance, ricotta and cottage cheese might seem similar due to their soft, mild qualities, but they are different. Ricotta is made from whey, giving it a finer texture and a slightly sweet flavor, while cottage cheese is made from curds, resulting in a lumpier texture. Cottage cheese also tends to have a more tangy taste compared to the subtle sweetness of ricotta. Because of these differences, cottage cheese is not always the best substitute for ricotta cheese, especially in dishes where texture matters, like lasagna or ricotta-based desserts.

Different Types of Ricotta

  • Fresh Ricotta: The most commonly used form of ricotta, this is soft, slightly grainy, and has a delicate, creamy texture. It’s perfect for spreading on toast, mixing into pasta, or incorporating into desserts like cheesecakes.
  • Ricotta Salata: This is a firmer, salted version of ricotta, often aged for a few months. It’s crumbly, with a more concentrated flavor, and is used grated over salads, pasta, or roasted vegetables.
  • Ricotta di Bufala: Made from buffalo milk, this type of ricotta has a richer, more robust flavor. It’s often used in high-end dishes and prized for its luxurious taste and texture.

What is Ricotta Cheese Used For?

Ricotta cheese is incredibly versatile and is a staple in both sweet and savory dishes. Some of the most common uses include:

Savory Recipes: From ricotta-stuffed shells to mixed with herbs for a flavorful dip, ricotta shines in savory recipes as well. Its creamy texture makes it a great addition to quiches, frittatas, or as a spread on toast topped with fresh vegetables or honey.

Pasta Fillings: Ricotta is often used in fillings for ravioli, manicotti, and lasagna, adding a rich, creamy layer.

Pastries and Desserts: It’s also a key ingredient in many Italian desserts, such as cannoli, cheesecake, and ricotta pie. Its mild flavor pairs well with sugar and vanilla, making it a great base for sweet treats.

My favourite recipes featuring Ricotta

Ricotta Cheese in Italian Cuisine

Ricotta is a cornerstone of Italian cuisine, featuring in both rustic home cooking and high-end menus. In the southern regions of Italy, it’s often made from sheep’s milk or water buffalo milk, giving it a more pronounced flavor. It is especially popular in dishes like gnudi (ricotta dumplings), ricotta gnocchi, and ricotta-based desserts such as cassata and sfogliatelle. Ricotta salata, on the other hand, is common in southern Italian dishes like salads and grilled vegetables.

Nutritional Information: Is Ricotta Cheese Healthy?

Ricotta cheese is a good source of protein, calcium, and other essential nutrients. Since it’s made from whey, it tends to be lower in fat compared to other milk cheeses. A 1/2 cup serving of whole milk ricotta contains around 180 calories, 14 grams of protein, and 12 grams of fat, making it a nutritious option in moderation (sourced from HealthLine). Ricotta made from buffalo milk is richer and higher in fat but offers a more intense flavor.

Is Ricotta Cheese Vegetarian?

Yes, ricotta cheese is often considered vegetarian-friendly because it’s typically made using microbial or vegetable-based rennet rather than animal rennet. However, if you are strict about vegetarianism, it’s always a good idea to check the label, especially with artisanal or imported ricotta, to ensure that no animal rennet is used in the production process.

How to Make Ricotta at Home

Making ricotta at home is straightforward and rewarding. Here’s a simple method I like to use:

  1. Heat 4 cups of whole milk and 2 cups of heavy cream to 185-200°F.
  2. Add an acid (lemon juice or vinegar) to coagulate the milk.
  3. Stir gently until curds form, then strain the mixture to separate the whey.
  4. Let the curds drain, and you’ll have fresh ricotta ready to use​.

Conclusion

Ricotta cheese is a versatile and essential ingredient for any kitchen, from its creamy texture to its mild, slightly sweet flavor. Whether you’re looking to elevate a weeknight dinner or add richness to a dessert, ricotta has you covered. Made from whey, it’s a fresh cheese that can be used in a variety of ways, from savory dishes like pasta and quiches to sweet recipes like cheesecakes and cannoli. With options like ricotta salata and ricotta di bufala, there’s a version of ricotta for every dish.

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