What is Ricotta Cheese?

Ricotta cheese is a fresh, soft cheese prized for its mild flavor and creamy texture. Made from the whey left over during the production of other cheeses, like mozzarella or provolone, ricotta is technically not a cheese in the traditional sense but a byproduct of the cheesemaking process. The name “ricotta” comes from the Italian word meaning “recooked,” which describes how the whey is heated a second time to produce the curds that form ricotta.

This cheese has a slightly grainy texture and a light, slightly sweet taste, making it useful in cooking and baking. It’s commonly used in both savory dishes, like lasagna and stuffed pasta, and sweet recipes, such as cannoli or ricotta cookies. Its creamy consistency allows it to blend easily into fillings, batters, or even served simply with a drizzle of honey or olive oil. Mix in herbs for an easy creamy dip.

Ricotta can be made from a variety of milk types, including cow, sheep, goat, or even buffalo milk, depending on the region and tradition. It’s typically found in groceries and supermarkets in the dairy section near other fresh cheeses like mascarpone or cottage cheese. When buying ricotta, look for one with a short ingredient list, as this usually indicates a fresher, higher-quality product. For those near specialty Italian markets, you might find artisan or locally made ricotta, which often has an even creamier texture and richer flavor. While it’s widely available to purchase, many people also enjoy making it at home with just a few basic ingredients.

To prepare it, heat 1/2 gallon of whole milk (not ultra-pasteurized) until it reaches 185°F, then stir in 2 tablespoons plus 2 teaspoons of white vinegar or lemon juice and a bit of salt. This causes the curds to separate from the whey. After letting the mixture sit for a few minutes, pour it into a cheesecloth-lined strainer and let it drain until it reaches your desired consistency. The process takes less than an hour, and the result is a fresh, creamy ricotta.