So, What Is Ricotta Cheese, Anyway? (2024)

FAQs

What kind of cheese is a ricotta? ›

So if you're wondering exactly what is ricotta and is it a cheese? Of sorts, it is a cheese. It's a cheese by-product made from whey, the liquid leftover from making other types of cheese such as provolone.

Ricotta and cottage cheese also differ in texture and flavor: Ricotta is smoother and slightly sweeter, while cottage cheese has a lumpier consistency and tangier flavor. Read on for more on how these dairy-aisle staples differ.

The versatile, soft cheese can actually be used for every meal of the day, not just supper. We're talking ricotta pancakes, Chicken Alfredo Lasagna, and Raspberry Ricotta Cake. From appetizers to mains to desserts, these are our best recipes that use ricotta cheese.

Ricotta is a soft and creamy cheese with a delicate texture and pleasant slight caramel flavor. It is made either by heating acidified (pH 5.9–6.0) whey with some milk, or from whole or standardized (1–2% fat) milk (Kosikowski and Mistry, 1997).

Compared to most cheeses, ricotta is a healthier choice because it contains less salt and fat - 10 per cent fat, of which 6 per cent is saturated. It's light and creamy with a slightly grainy texture and delicate flavour that can be used on its own or in sweet and savoury dishes.

Cottage cheese: As far as ricotta substitutes go, light and mild cottage cheese is your best bet. In fact, some people prefer to use cottage cheese because it has a similar flavor and fewer calories.

Ricotta is smooth and slightly sweet from the heavy cream and you can even eat it when it's still warm. I love to mix olive oil, salt and pepper into it, then smear it across toast. It's also great mixed into hot pasta, layered onto lasagna, or turned into a dip for raw vegetables like radishes and carrots.

In other words, the cheese doesn't melt. So ricotta falls in the same category as paneer, halloumi, queso blanco and other cheeses that can be heated without melting. This is why ricotta is such a fine choice for lasagna, stuffed shells, ravioli and cheesecake. It heats wonderfully, but doesn't reduce to a pool of goo.

Yes, ricotta cheese can be enjoyed on its own as a simple and delicious snack. You can drizzle it with olive oil and sprinkle with salt and pepper, or add a touch of honey for a sweet and savory combination. It can also be served with fresh fruit or crusty bread.

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny. One or more eggs are recommended whether you add the other ingredients mentioned here or not.

How do Italians eat ricotta? ›

In Italy, ricotta is typically eaten as a filling for pasta or cannoli.

Most adults need two and a half to four serves each day – and ricotta is a great way to get to your recommended serves. If you're looking for a lower-fat, lower energy, high-protein dairy option, ricotta is an excellent choice.

One key detail to keep in mind is whether the package of ricotta cheese has been opened or not. Unopened ricotta will last about two weeks in the fridge, while opened ricotta will last just a week. As for the freezer, you can store ricotta for up to three months.

Ideally, store the cheese in the back of your freezer, where the temperature is the lowest. The door of your freezer is a bit warmer and can fluctuate in temperature whenever you open and close it. Stored properly, fresh ricotta will last in the freezer for one to three months.

It has the traditional taste of cheese that most people love. Mozzarella has a milky and salty flavor profile with a smooth and enjoyable texture. Ricotta on the other hand has a nutty taste with a thicker and cremier texture. Both kinds of cheese taste amazing and can pair well with many dishes.

The name “ricotta” means “twice cooked,” and it is, actually, not a cheese. It's traditionally the result of leftover whey becoming more acidic and heated to release the residual proteins. It is, technically, curd. Although it can be processed using the mozzarella's byproduct, there is an easier way.

Ricotta can technically be made from the milk of cows, sheep, goats, or water buffalo, but the ricotta that we consume most frequently—the stuff you can buy at almost every grocery store—is made from the milk of a cow.

The similarities between ricotta and cottage cheese are mostly surface-level. They are both soft, white, fresh cheeses, but there are several differences that make each type of cheese unique. Texture: Ricotta cheese is made from very fine curds, resulting in a smooth but slightly grainy texture.