Grocery
Part-Skim Ricotta Cheese
What it is
This is a fresh, soft, and mild Italian-style cheese made from whey, a byproduct of cheesemaking. It has a slightly grainy texture and a delicate, milky flavor. Part-skim means it is made with milk that has had some of the fat removed, resulting in a lighter cheese compared to whole-milk ricotta. It is not aged and is best enjoyed fresh. Its creamy consistency makes it a versatile ingredient in both sweet and savory dishes.
How people cook with it
Ricotta cheese is a staple in many kitchens, prized for its ability to add moisture and a subtle richness to a wide range of recipes.
- Filling for lasagna
- Topping for toast
- Binder in meatballs
- Ingredient in cheesecake
Ricotta cheese is commonly used as a filling for baked pasta dishes like lasagna and manicotti, where it contributes a creamy texture and binds ingredients together. It can also be whipped with sugar and flavorings to create a light and airy dessert filling for pastries or tarts. In savory applications, it works well stirred into sauces or mixed into meatballs and meatloaf to enhance moisture and tenderness. For a simple snack, it can be spread on toast and topped with fruit or herbs.
How it differs from similar foods
Part-skim ricotta is lighter in flavor and texture than whole-milk ricotta, which is richer and creamier. It also has a slightly less dense consistency. Compared to other fresh cheeses like cottage cheese, ricotta is smoother and less curdy, with a milder, sweeter taste profile.
Who it is for
Home cooks and professional chefs alike use ricotta for its adaptability in various culinary creations.
How to keep the rest
After opening, store any leftover ricotta cheese in an airtight container in the refrigerator. It is best to consume it within a few days to maintain its freshness and delicate flavor. Ensure it is kept cold to prevent spoilage.