Grocery
Part Skim Ricotta Cheese
What it is
This is a fresh, soft, and mild Italian-style cheese made from whey, the liquid left over from cheesemaking. It is carefully drained to achieve a creamy, slightly grainy texture. The 'part skim' designation means it is made with milk that has had some of its fat removed, resulting in a lighter cheese compared to whole milk ricotta. It is a versatile ingredient that adds moisture and a delicate flavor to a wide range of dishes.
How people cook with it
Part skim ricotta is a staple in many kitchens, prized for its ability to bind ingredients and add richness without being overpowering.
- Filling for lasagna and manicotti
- Topping for pizza and bruschetta
- Ingredient in cheesecakes and pastries
- Mixed into meatballs and sauces
This cheese is often used as a filling for baked pasta dishes like lasagna and stuffed shells, where its creamy texture softens and melds with other ingredients. It can also be dolloped onto pizzas before baking, adding a creamy contrast to the sauce and toppings. In sweet applications, it forms the base for classic cheesecakes and can be folded into pastry creams or cannoli fillings for a lighter, tangier profile. It also works well mixed into meatball or meatloaf recipes to enhance moisture and tenderness.
How it differs from similar foods
Compared to whole milk ricotta, part skim ricotta has a slightly less rich flavor and a lighter mouthfeel due to its reduced fat content. This makes it a good choice for those seeking a cheese with a bit more lightness, while still offering the characteristic creamy texture of ricotta.
Who it is for
Home cooks and professional chefs use part skim ricotta for its adaptability in both savory and sweet recipes.
How to keep the rest
After opening, store any remaining part skim ricotta in an airtight container in the refrigerator. It should be consumed within a few days to maintain its freshness and optimal texture. Ensure it is kept cold to prevent spoilage.