Grocery
Part Skim Ricotta Cheese
What it is
Part skim ricotta cheese is a fresh, soft, and mild Italian-style cheese made from whey, the liquid remaining after milk has been curdled and strained. This version uses milk with a lower fat content, resulting in a lighter texture and flavor compared to whole milk ricotta. It has a slightly grainy yet creamy consistency and a delicate, milky taste that makes it versatile in both sweet and savory dishes. It is typically sold in tubs or containers.
How people cook with it
This cheese is a staple in many kitchens, prized for its ability to bind ingredients and add moisture.
- Filling for lasagna and cannelloni
- Topping for bruschetta
- Ingredient in cheesecakes
- Blended into pasta sauces
Ricotta cheese is often used as a filling for baked pasta dishes like lasagna and manicotti, where its creamy texture softens and binds layers of pasta and sauce. It can also be whipped with sugar, eggs, and flavorings to create a smooth base for cheesecakes and other desserts. For a quick appetizer, it can be spread on toast or crostini and topped with herbs, honey, or fruit. It also adds a subtle richness when stirred into tomato sauces or used as a base for dips.
How it differs from similar foods
Part skim ricotta is lighter in flavor and texture than whole milk ricotta, which is richer and creamier. Its slightly lower fat content makes it a popular choice for those seeking a less decadent option, while still offering a satisfying creamy mouthfeel suitable for a wide range of culinary applications.
Who it is for
Home cooks and professional chefs alike use this cheese for its adaptability and mild flavor profile.
How to keep the rest
To keep leftover ricotta fresh, transfer it to an airtight container or cover the original container tightly with plastic wrap. Store it in the refrigerator. It is best consumed within a few days of opening to maintain its optimal texture and taste. Avoid leaving it at room temperature for extended periods.