Don't worry, these recipes highlight the versatility of the smooth and protein-packed cheese. Whether you crave a quick toast, a high-protein lunch or a cozy casserole, each recipe puts creamy ricotta center stage so nothing goes to waste.
Ricotta (Italian: [riˈkɔtta]) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. However, modern ricotta is often made from milk instead of whey.
Ricotta cheese is an incredibly versatile ingredient. While we all love an easy lasagna recipe, ricotta can be used in a variety of dishes, from breakfast to dessert and everything in between.
Ricotta is made from reheating and recooking that whey, and the trace amount of curd left within it. At home and commercially, (in the U.S.), we just use regular old milk instead of whey, but the humble origin of this supple cheese remains.
Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
Ricotta cheese is a soft, creamy Italian cheese with a mild, slightly sweet flavor. Traditionally, cheesemakers produce it by reheating the whey left over from making other cheeses, such as mozzarella or provolone. The name “ricotta” means “recooked” in Italian, referring to this process.
Ricotta is the Italian word for "re-cooked," which describes the two-stage heating and coagulation process that goes into making cheese and then ricotta. This is not some trivial fact; it's an essential aspect of what ricotta is.
Whether you're looking for something sweet or savory, ricotta is the secret to many recipes. Learn how to make our favorite mains, desserts and more!