Grocery
Part Skim Ricotta Cheese
What it is
Part skim ricotta cheese is a fresh, soft, and mild Italian-style cheese. It is made from the whey left over from the production of other cheeses, such as mozzarella or provolone. The whey is heated and then acidified, causing the proteins to coagulate and form curds. These curds are then drained, resulting in a creamy, slightly grainy cheese. The "part skim" designation means it is made with milk that has had some of its fat removed, making it lighter than whole milk ricotta.
How people cook with it
This versatile cheese is a staple in many kitchens, lending its delicate flavor and creamy texture to both sweet and savory dishes.
- Filling for lasagna
- Topping for toast
- Binder in meatballs
- Base for cheesecakes
Ricotta is commonly used as a filling for baked pasta dishes like lasagna and manicotti, where it adds moisture and a creamy contrast to the noodles and sauce. It can also be blended with eggs and herbs to create a smooth filling for stuffed shells or ravioli. For a simpler application, it can be spread on toast, perhaps with a drizzle of honey or a sprinkle of red pepper flakes. It also works well as a binder in meatloaf or meatballs, helping to keep them moist and tender. Its mild flavor makes it adaptable to many culinary creations.
How it differs from similar foods
Compared to other fresh cheeses like cottage cheese, ricotta has a finer, smoother texture and a less pronounced tang. It is also less watery than many fresh cheeses, making it ideal for baked applications where a drier curd is preferred. Its mildness allows it to absorb other flavors readily.
Who it is for
Home cooks and professional chefs alike utilize this cheese for its adaptability and pleasant texture.
How to keep the rest
To keep leftover part skim ricotta cheese fresh, ensure it is stored in an airtight container in the refrigerator. It should be consumed within a few days of opening the original packaging to maintain its quality and prevent spoilage. Avoid leaving it at room temperature for extended periods.