Ricotta
An Italian fresh cheese traditionally made by recooking whey until its proteins form soft, fine curds. It is white, mild, and slightly sweet, with a fluffy texture.
| Category | Yogurt & Cultured |
|---|---|
| Maker / Origin | Southern Italy |
| Storage | Keep sealed in its tub in the fridge. If liquid pools, it can be stirred back or drained for a firmer cheese. |
| Shelf life | About 1 to 2 weeks; fresh ricotta from a deli keeps about 5 days. It sours rather than ages. |
| Best uses | Lasagna, stuffed pasta, cannoli, cheesecakes, toast, and pancakes. |
| Substitutes | Cottage cheese blended smooth, or mascarpone for a richer filling. |
| Pairings | Honey, lemon zest, tomatoes, basil, and toast. |
| Last checked | October 18, 2026 |
About it
Traditional ricotta is made by reheating the whey drained from mozzarella or provolone until the albumin proteins rise as fine curds; the name means recooked. Most American ricotta is made from whole milk with a little whey, richer and more standardized.
Storing it
Ricotta freezes acceptably for cooked dishes for up to 2 months; thawed ricotta is too watery for spreading.
Using it
Drain ricotta in a sieve if a filling must be firm. Whip it with lemon zest and honey for toast, or fold it into pasta at the end of cooking.
Swaps & pairings
Blended cottage cheese is the classic stand-in for fillings. Mascarpone gives a richer, denser result in desserts and pasta.
More from this maker: Southern Italy