ricotta
A soft, mild, slightly sweet Italian cheese made from whey (re-cooked, hence the name); used in fillings, baked pasta dishes, and desserts.
Substitutions
- cottage cheese
Tips & common mistakes
Ricotta straight from the tub carries a fair amount of loose whey, which can leave a filling watery or a baked dish soupy -- spooning it into a fine strainer or cheesecloth for 15 to 30 minutes to let the extra liquid drain off first gives a noticeably thicker result.
Storage
Ricotta is a fresh, high-moisture cheese, so it spoils faster than aged cheeses -- use it within about a week of opening and watch for a sour smell or pooling liquid as signs it's turned. Freezing changes its texture noticeably, leaving it grainy and watery once thawed, so a previously frozen batch is better suited to baked or cooked dishes than to eating as is.