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Ricotta Cheese is a fresh cheese made from the whey left over after making other cheeses -- usually cheese from cow's milk.
The whey is heated to 170 F (77 C). Citric acid is added, then the temperature raised further to 185 F (85 C). The heat curdles the whey, by causing the proteins in the whey to coagulate. The curds are skimmed off and let drain for two days. The cheese is then ready to be sold and eaten.
There are three additional varieties of Ricotta.
- Ricotta Salata Moliterna (whey from sheep's milk)
- Ricotta Piemontese (whey from cow's milk + 10% regular cow's milk)
- Ricotta Romana (ricotta made from the whey produced when making Romano cheese).
In North America, you will find many other varieties as well, such as Ricotta made from whole milk, partially-skim milk, etc.
Cooking Tips
Very good to use when you need something to bind ingredients in a recipe together.
Substitutes
For 1 cup of ricotta, you can mix 1 cup of cottage cheese lightly mashed with 1tbsp powdered milk; or better yet, a dry-curd Cottage Cheese.
Equivalents
1 cup = 8 oz in weight = 250g
Storage
Discard if any mould appears.
Language Notes
Ricotta > ri (re) + cotta (cooked), referring to heating the whey
Also called:  Ricotta (French) Ricotta-Käse (German) Ricotta, Ricotta Piemontese, Ricotta Romana, Ricotta Salata Moliterna (Italian) Requesón (Spanish)
Other entries for Fresh Cheeses
Cottage Cheese, Cream Cheese, Curd Cheese, Fresh Cheeses, Fromage Blanc Cheese, Fromage Frais, Mascarpone Cheese, Mató Cheese, Neufchâtel Cheese, Panela Cheese, Pot Cheese, Quark Cheese, Queso Blanco Cheese, Queso Fresco, Queso Quesadilla, Requesón Cheese, Ricotta Cheese, Yoghurt Cheese, Zufi Cheese
Other entries for Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brie Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Edel de Cléron Cheese, Feta Cheese, La Tur Cheese, Lancashire Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Telemes Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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