Ricotta

Ricotta is a fresh Italian whey cheese or whey-derived dairy product known for its mild flavour, soft texture, and white colour.

Ricotta is a fresh Italian whey cheese or dairy product known for its mild flavour, soft texture, and white colour. Traditionally made by reheating whey left over from cheesemaking, many modern versions are produced from milk instead of whey. In Canada, ricotta is commonly sold and used in Italian cuisine and recipe adaptations.

Etymology and definition

The name ricotta means 'recooked' in Italian, referring to the reheating step used in its traditional production. In Italian dairy classification, it is often described as a whey cheese or a dairy product derived from cheesemaking by-products.

Production

Traditional ricotta is made by heating whey so remaining proteins coagulate and can be collected. While whey from sheep, cow, goat, or water buffalo milk is traditional, many modern versions use milk instead of whey.

Culinary uses

Ricotta is valued for its mild taste and creamy texture, which make it suitable for both savoury and sweet recipes. It is commonly used in pasta fillings, desserts, cakes, and other cooked dishes.

Italian origin and classification

Ricotta is widely identified with Italy and is especially associated with southern Italian dairy traditions. Sources differ on whether it should be classified strictly as a cheese, but it is commonly treated as a whey cheese in English-language references.