Ricotta

ricotta

Flavor and role

A soft, curdy fresh cheese made by reheating whey; mild and slightly sweet.

Typical dishes and uses

Lasagna soup, lasagna, cannoli, ricotta pancakes, pierogi (in place of twarog)

Substitutes

Replace 1:1 with cottage cheese pushed through a sieve. You can make it by heating 1 L milk + 3 tbsp lemon juice and straining (about 200 g).

Storage

Refrigerate and use within 3-5 days of opening.

Main countries

Italy

Used in this book

Lasagna SoupDoro Wat with Homemade Niter Kibbeh and Honey-Wine FinishCold-Fermented Three-Cheese Adjarian KhachapuriRed Wine Ragù Lasagna Soup with Lemon Basil RicottaBubbling Lasagna Dip with Garlic BaguetteCrispy Lasagna CupsCrispy Mushroom Risotto Squares with Whipped Ricotta and Hot HoneyPesto Eggs on Lemon-Ricotta ToastSpiral Spanakopita with Three Cheeses

Updated 2026-10-10