What Is Ricotta?

Ricotta is a soft, creamy Italian cheese that stands apart from firmer cheeses like cheddar or Parmesan. Unlike most cheeses, which are made from milk curds, ricotta is made from the liquid leftover after making other cheeses-this liquid is called whey. The name “ricotta” means “recooked” in Italian, describing how this cheese is made by heating the whey a second time to create new curds.

Instead of using casein (the main milk protein in most cheeses), ricotta is made from other milk proteins left in the whey-mainly albumin and globulin. This results in a light, fluffy, and creamy cheese that works well in both sweet and savory dishes. Ricotta shows how cheesemakers found a delicious use for what used to be a leftover.

How Is Ricotta Different from Other Cheeses?

The main difference between ricotta and most cheeses comes from what it’s made from. Hard cheeses like cheddar are created directly from the milk’s solid parts, whereas ricotta uses the whey left behind. During cheesemaking, milk separates into curds (which become cheese) and whey. Ricotta is crafted by heating this whey again and adding acid, which makes the remaining proteins clump together.

This process gives ricotta a lighter texture compared to most cheeses. Ricotta isn’t pressed or aged like harder cheeses, so it stays soft and sometimes a bit crumbly. Its mild taste and milky flavor also set it apart from more tangy or salty cheeses.

Fresh vs Aged Ricotta Varieties

The most familiar kind of ricotta is fresh: a soft, white cheese with a gentle, sweet flavor. Fresh ricotta doesn’t last long and should be eaten soon after it’s made. There are also aged forms that last longer and have stronger flavors. These aged ricottas are salted, baked, smoked, or sometimes fermented. Popular varieties include ricotta salata (salted and pressed), ricotta infornata (baked), and ricotta affumicata (smoked). Unlike fresh ricotta, these aged types can be grated and are used like hard cheeses.

Common Myths about Ricotta

• Myth 1: Ricotta is high in fat. Despite its creamy look, ricotta is usually lower in fat and salt than many cheeses. The milk used (cow, sheep, goat, or buffalo) can affect the exact fat amount, but ricotta often is one of the lighter cheese options.
• Myth 2: All ricotta is the same. There are many types of ricotta! The milk used and whether it’s fresh or aged changes the flavor and texture. For example, Italian ricotta is often sweeter, while American ricotta can be wetter and a bit saltier.
• Myth 3: Ricotta is hard to make at home. You can actually make ricotta in less than an hour with just a few ingredients.

History and Origins of Ricotta

Ricotta is one of the oldest kinds of cheese in Italy, dating back thousands of years. The practice of making ricotta began as a way to use every drop of milk possible. As early as the Bronze Age, people in Italy were using special pots to heat milk and probably began making cheeses like early versions of ricotta.

Traditional Italian Roots

Ricotta as we know it appeared after cheesemakers began making rennet cheeses (long-lasting cheeses made with an extra ingredient called rennet). This process created lots of extra whey, which could have gone to waste. But rather than throwing it away, cheesemakers reheated the whey with some extra milk to create ricotta. Because fresh ricotta spoils quickly, it was often eaten by herders close to where it was made rather than sold in cities.

Ricotta Across Regions

Ricotta isn’t just made in one part of Italy. Different regions have their own styles, often depending on the type of milk whey available (like cow’s, sheep’s, or buffalo milk). Some ricotta types are protected by European laws that recognize their special origin, such as Ricotta di Bufala Campana and Ricotta Romana.

Other countries also make similar cheeses. Examples include:

• Mascarpa (Switzerland)
• Recuite, Brocciu (France)
• Irkotta (Malta)
• Rigouta (Tunisia)
• Urdă/Izvara (Balkans)

These worldwide versions show how many people found ways to turn leftover whey into a tasty food.

Types of Ricotta Cheese

Ricotta comes in several forms, with the biggest difference between fresh and aged types. Each kind has its own texture, taste, and best uses in cooking.

Fresh Ricotta: Features and Best Uses

Fresh ricotta is white, creamy, soft, and a little grainy. It’s slightly sweet and milky. Most store-bought ricotta is fresh and usually made from cow’s milk, though in Italy it’s also made from sheep, goat, or buffalo milk.

Uses for fresh ricotta include:

• Lasagna, manicotti, and stuffed pasta filling
• Italian desserts like cannoli and cheesecake
• Spread on toast or crackers
• Stirred into omelets or used as a dip

Aged Ricotta: Unique Features

Aged ricotta varieties go through extra steps like salting, drying, baking, or smoking, which make them firmer and add new flavors.

How Ricotta Is Made

Ricotta turns whey-a byproduct of cheese-making-into something tasty. The basics: heat the liquid and add acid to help the remaining milk proteins come together into curds.

Main Ingredients

• Whey: The leftover liquid from making cheeses like mozzarella. The type of original milk affects the final ricotta.
• Whole Milk: Many homemade or commercial ricotta recipes use whole milk for convenience and a creamier cheese. Do not use UHT milk, as it won’t curdle well.
• Acid: Lemon juice, white vinegar, or citric acid-all help curds form.
• Salt (optional): To add taste, either during or after making the cheese.

How to Make Ricotta Step by Step

1. Prep: Pour whey or milk into a nonreactive pot. For whey, letting it sit at room temperature for 12-24 hours helps make it more acidic.
2. Heat: Slowly warm the liquid to about 185-200°F (milk) or 190-195°F (whey), stirring occasionally.
3. Add Acid: Stir in your acid (juice, vinegar, or citric acid) when the temperature is reached. Let the mixture sit undisturbed so soft curds form.
4. Strain: Line a sieve with cheesecloth, then pour in the curds.
5. Drain: Let the ricotta drain from 10 minutes up to several hours, depending on how soft or dry you want it.
6. Store: Transfer to a sealed container and refrigerate. Use within a week.

Homemade vs. Commercial Ricotta

What to Do with Leftover Whey

• Use in bread, muffins, or pancake recipes instead of water or milk
• Add to smoothies for a protein boost
• Soak grains or beans before cooking
• Water acid-loving plants (diluted, and only if whey is unsalted)

Ricotta whey can be kept in the fridge for up to two weeks or frozen for up to six months.

Nutrition Facts for Ricotta

Ricotta not only tastes good, but it’s also a nutritious option. The numbers below show typical values for full-fat ricotta, but keep in mind they can vary depending on the milk used and if the ricotta is fresh or aged.

Ricotta is a good source of easily absorbed proteins (albumin and globulin), as well as minerals and vitamins important for bone, muscle, and overall body health.

Potential Dietary Issues

• High in lactose-avoid if lactose-intolerant
• Contains milk proteins-avoid if allergic to dairy
• Check ingredients for any additives if buying commercial varieties

Culinary Uses for Ricotta

Ricotta’s mild flavor and creamy feel make it a favorite for many dishes, both traditional Italian and beyond.

Classic Italian Ricotta Dishes

• Lasagna: Ricotta creates the soft, creamy filling in each layer.
• Manicotti & Stuffed Shells: Usually filled with ricotta mixed with herbs, Parmesan, and sometimes spinach.
• Ravioli: Used as a main filling, often with vegetables or herbs.
• Calzone/Stromboli: Mixed with cheeses and meats for a rich filling.
• Pizza: Added in spoonfuls for a creamy finish.

On the sweet side, ricotta fills cannoli, cheesecakes, and Italian Easter pies like cassata and pastiera.

Creative Ways to Use Ricotta

• Whip ricotta with herbs and olive oil for a dip
• Spread on sandwiches or crackers
• Mix into omelets, yogurt, or oatmeal
• Use as a creamy base for sauces
• Pair with fruit and honey for a dessert

Ricotta Toast and Easy Uses

• Spread on toast and top with honey, tomatoes, or fruit
• Add a dollop to top soups or salads
• Mix with pasta water and herbs for a quick pasta sauce
• Stuff inside pitted dates and sprinkle with nuts

Substitutes for Ricotta

• Cottage Cheese: Similar texture, but more tangy and salty-good for baking or filling pasta.
• Farmer’s Cheese: Drier and crumbly-works in recipes wanting firmer cheese.
• Mascarpone: Richer and creamier-best for desserts.
• Cream Cheese: Denser and tangier-suitable for baked dishes or spreads.
• Greek Yogurt/Labneh: Thicker and tangier-use for dips.
• Paneer or Queso Fresco: Helpful as substitutes for pressed or firm ricotta, such as ricotta salata.

How to Store Ricotta

Ricotta cheese, especially when fresh, can spoil quickly if not stored properly.

Refrigeration and Shelf Life

• Always refrigerate fresh ricotta
• Keep in a closed container to prevent drying and absorbing other odors
• Use within 4-7 days after opening, or sooner if homemade
• Always check the “best by” date for store-bought ricotta

Freezing Ricotta

1. Drain off any extra liquid
2. Portion out for easier thawing
3. Place in freezer-safe containers or bags, remove as much air as possible
4. Label with the date; can be kept frozen up to 3 months
5. Thaw in the fridge overnight; stir after thawing

Frozen ricotta may turn a bit grainy but works well in cooked dishes.

How to Spot Spoiled Ricotta

• Smell: Should be mild and sweet. If it smells sour or odd, throw it away.
• Look: Discoloration or mold (pink, green, or dark spots) means it’s not safe to eat.
• Texture: Slimy or extremely watery ricotta is no longer fresh.

Cheeses Like Ricotta Around the World

Many countries make their own versions of fresh cheeses, some from whey, others from milk curds, which look and taste similar to ricotta but have a few differences.

Ricotta, Cottage Cheese, and Farmer’s Cheese Compared

Other Regional Cheeses Like Ricotta

• Mascarpa (Switzerland): Soft whey cheese in mountain areas
• Recuite, Brocciu, Sérac (France/Corsica): Made from whey, regional names and slight variations
• Irkotta (Malta): Made from fresh milk, firmer than ricotta
• Rigouta (Tunisia): Soft, always fresh, made from sheep’s milk whey
• Requesón (Spain/Mexico): Used in savory and sweet dishes
• Requeijão (Portugal/Brazil): A similar soft cheese
• Urdă/Urda/Izvara (Romania/Balkans): Made by heating leftover whey from cheesemaking

These cheeses highlight how different cultures use similar methods to create tasty, fresh dairy products from leftover milk or whey.