What is
Ricotta Cheese?

Ricotta cheese is a soft, creamy cheese that originated in Italy. It's made from the whey that is leftover from the production of other cheeses. Its name comes from the Italian word 'ricotta,' meaning 'recooked,' referring to the process of reheating whey to produce the cheese. Ricotta is widely used in Italian cuisine, particularly in lasagna, cannoli, and various pasta dishes. It has a slightly sweet flavor and a grainy texture, making it a versatile ingredient in both savory and sweet dishes.

Origins & History

Ricotta cheese has its roots in Italy, where it has been made for centuries. Historically, it was a way to use up the leftover whey from cheese production, which was often discarded. Today, ricotta is celebrated worldwide and is a staple in Italian-American cuisine.

Taste & Texture

Ricotta cheese has a mild, slightly sweet flavor with a grainy yet smooth texture. It can range from creamy to drier forms depending on its preparation and moisture content.

Ingredients

Whey

The liquid remaining after milk has been curdled and strained, which is the primary component used to make ricotta.

Milk

Milk from cows, goats, or sheep can be used, providing the base for the whey. Whole milk is often preferred for a creamier texture.

Acid

An acidic ingredient, such as vinegar or lemon juice, is added to help coagulate the proteins and form the cheese curds.

Salt

Salt is used to enhance the flavor of the ricotta and also acts as a preservative.

This item may contain the following allergens:

Lactose