Grocery
Part-Skim Ricotta Cheese
What it is
This is a fresh, soft, and mild Italian-style cheese. It is made from whey, the liquid byproduct of cheesemaking, which is then heated and acidified to form curds. The part-skim variety uses milk with a reduced fat content, resulting in a lighter texture and flavor compared to whole-milk ricotta. It has a slightly grainy yet creamy consistency.
How people cook with it
Ricotta cheese is a versatile ingredient in both sweet and savory dishes. Its delicate flavor makes it a good base for many preparations.
- Filling for lasagna and ravioli
- Topping for toast
- Ingredient in cheesecakes
- Binder in meatballs
In savory applications, ricotta is often mixed with herbs, spices, and other cheeses to create fillings for pasta or baked dishes. It can be stirred into sauces to add creaminess or used as a topping for pizzas and bruschetta. For sweet dishes, it is a key component in traditional Italian desserts like cannoli and cheesecakes, where its mildness allows other flavors to shine. It can also be whipped with sugar and vanilla for a simple dessert.
How it differs from similar foods
Part-skim ricotta is lighter in both texture and flavor than whole-milk ricotta. It tends to be less dense and has a more delicate, slightly less rich taste. This makes it a good choice when a lighter profile is desired in a dish.
Who it is for
Home cooks and professional chefs use ricotta for its adaptability in various culinary creations.
How to keep the rest
After opening, store any unused ricotta cheese in an airtight container in the refrigerator. Ensure it is kept cold to maintain its freshness and prevent spoilage. It is best consumed within a few days of opening.