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

FAQs

So, What Is Ricotta Cheese, Anyway? ›

It's a cheese by-product made from whey, the liquid leftover from making other types of cheese such as provolone. Ricotta took its name from how it's made, so “recooked” in Italian is ricotta, and that's exactly how this cheese is made.

Ricotta often appears in recipes for lasagna and other Italian casseroles. It's also a common stuffing ingredient for ravioli, manicotti, and other types of pasta. In desserts, it can be used similarly to mascarpone in cheesecake or blended with sugar, spices, and flavorings to fill cannoli or as a layer cake filling.

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.

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.

You have the solids, called curds, which will be separated out and pressed to form cheese. And you have the liquid that is left behind, called whey. Most cheeses that we know and love are made from the curds but, traditionally at least, ricotta is made from the tiiiiiny bit of curd left behind in the whey.

As a spread: Toast slices of banana bread or fruit toast, spread with ricotta and drizzle with honey for a snack or brekky. Finger food pasties: Ricotta and spinach are a match made in heaven. Combine a 500g tub of ricotta with chopped, blanched spinach and season with salt and pepper.

For a quick snack, toast a piece of bread, spread some ricotta cheese on it, and top it with pears, honey, and almonds. Feel free to experiment with the toppings and use another nut, fruit, and seasoning combinations.

A half-cup serving of whole milk ricotta cheese contains 14.2 grams of fat, 8 grams of which is saturated. Saturated fats are known to contribute to the risk of heart disease.

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.

"As a general rule, the longer a cheese has aged, the less lactose it will have; over time, the lactose in cheese will convert to lactic acid," says Catherine Rall, a registered dietitian at Happy V. So those with particularly sensitive stomachs will want to avoid creamier varieties such as ricotta or cottage cheese at ...

Can you eat ricotta cheese by itself? ›

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.

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.

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.

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

It's commonly used in savoury dishes such as lasagne, stuffed shells, and other Italian dishes, but it can also be used in sweet recipes like cheesecake and cannoli. Whether it's used on a breakfast dish like on toast topped with fruit and honey, or for dinner served in a calzone, ricotta can be enjoyed in many ways.

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.

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

Today, ricotta is widely appreciated for its versatility: it can be sweet or savory, hot or cold, fresh or cooked. We eat it fresh straight out of its fuscella (the basket where ricotta is kept), but also atop pasta, fresh bread, crostini, or eggs.

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.

Soft and creamy ricotta can be used in a huge variety of dishes, from gnocchi and gnudi to pancakes and cheesecake. Discover Good Food's top-rated recipes.