What Is Ricotta Cheese, Exactly?

Ricotta is the perfect companion for creamy pasta, stuffed ravioli, savory frittatas, and a variety of sweet treats. Its delicate flavor and light, fluffy texture make it a versatile ingredient in countless dishes.

No matter what dish it’s added to, ricotta always enhances the experience with its comforting texture and taste. It's no surprise this cheese is beloved around the globe. But what exactly is ricotta?

What Is Ricotta Cheese?

Ricotta is a traditional Italian cheese, soft and creamy in texture. While it's typically made from cow's milk in the U.S., it can also be crafted from the milk of goats, sheep, or even water buffalo.

Ricotta is known for its mild, mozzarella-like flavor with a fresher, milky taste and a rich, smooth texture. Its moisture and unique bite make it stand out as a creamy delight.

The Origins of Ricotta

The name 'ricotta' translates to 'recooked' in Italian. This cheese has humble beginnings, made from the leftover whey from producing other mild cheeses like mozzarella and provolone.

In cheesemaking, milk is split into curds (the solid part) and whey (the liquid). The curds are pressed to form cheese, and the whey is discarded. Ricotta is made by reheating this whey along with the small amounts of curd that remain. While modern methods in the U.S. often use milk instead of whey, its origins are rooted in this simple, resourceful process.

Discover the recipe: Classic Ricotta Pie (Traditional Italian Recipe)

Ricotta vs. Ricotta Salata

Though both cheeses share the name 'ricotta,' they are quite different in texture and processing. Ricotta salata is simply the fresh ricotta that's been pressed, salted, and dried, giving it a firmer, crumblier texture and a saltier taste. It's more akin to cotija or feta cheese. Use fresh ricotta for creamy fillings and dollops, while salata is perfect for sprinkling or garnishing.

How to Make Ricotta Cheese at Home

Making ricotta is straightforward and yields a fantastic flavor. The process involves heating milk and cream, then adding an acid like lemon juice, vinegar, or buttermilk to curdle it. In commercial production, fermentation or rennet (an enzyme from ruminant animals) may be used to thicken the mixture.

Make sure to use pasteurized milk, not ultra-pasteurized, as the latter is heated at higher temperatures and can affect how the cheese curdles. With just a few simple ingredients, a saucepan, a mesh strainer, cheesecloth, a deep bowl, and about an hour, you'll be on your way to fresh, fluffy ricotta cheese.

Heat milk, cream, and salt in a saucepan until steam rises and small bubbles form around the edges. Add vinegar, stirring gently in a figure-eight motion for a few seconds. Let it sit for a few minutes, then transfer the mixture to a cheesecloth-lined mesh strainer placed over a large bowl. Allow it to drain for 20-45 minutes, depending on how soft or firm you want your ricotta.

Once the ricotta has drained to your liking, lift the cheesecloth out of the strainer and place it in a bowl. Let it cool at room temperature, then wrap it and refrigerate until chilled. When ready to serve, remove it from the cheesecloth. You may want to add a pinch of salt, but it's ready to enjoy.

For a step-by-step guide, check out Chef John's homemade ricotta cheese recipe.

How to Use Ricotta in Cooking

In addition to staples like lasagna, ravioli fillings, and various pasta dishes, ricotta makes a lighter, fluffier gnocchi than the traditional potato version. It brings a delicate touch to dishes like meatballs, muffins, or waffles, and enhances the richness of both sweet and savory tarts.

Use ricotta in a dip or in fun breakfast dishes like lemon-ricotta pancakes. It’s perfect in quiche and works wonders in desserts like ricotta cheesecake, blueberry squares, cake, cookies, pie, or mixed with sugar to fill cannoli. In short, ricotta is incredibly versatile.

Where to Find Ricotta

You don't need to go to a specialty store to find ricotta—it's available at most grocery stores. It's an affordable ingredient that comes in various types, including whole, low-fat, or skim options, especially in the U.S.

How to Properly Store Ricotta

For store-bought ricotta, always check the use-by date on the container. Try to consume it within a week of opening, and if you spot any mold, discard it immediately. Ricotta should stay as white as fresh snow—any yellowing means it's gone bad.

Homemade ricotta has a short shelf life, lasting just a couple of days. Consider sharing some with neighbors or inviting friends over to help finish it while it's fresh.

If you think you might not use it up in time, you can freeze ricotta for up to six months. However, be aware that the texture and flavor will change. It won't be great for spreading on toast, but it's perfect for baking into cakes. When you're ready to use it, thaw the ricotta slowly in the fridge.