High in vitamin A and calcium, ricotta is a creamy white cheese with a mild, slightly sweet flavor.
How to Choose Ricotta
Available in the supermarket dairy case, ricotta is also sold fresh in specialty stores. Made from the watery whey that’s drained off the curds used to make cheeses like provolone, it is ready to eat the day it’s made and is especially moist and fluffy when fresh. Low-fat versions, made with part-skim milk rather than whole milk, are not as rich.
How to Store Ricotta
Keep it in the original packaging or an airtight container for up to 4 days, or follow the date on the container. Discard if any signs of mold appear or if it develops a sour smell.
How to Use Ricotta
Ricotta is often used in stuffed pastas and desserts like cannoli. For a sweeter alternative to cream cheese, eat ricotta plain drizzled with honey, or with slivered nuts and fruit. Low-fat ricotta also makes a lighter substitute for cream cheese in cheesecake.
Real Simple Ricotta Recipes:
- Gnocchi With Pesto, Green Beans, and Ricotta
- Fusilli With Spinach, Ricotta, and Raisins
- Grilled Bread With Zucchini, Ricotta, and Basil
- Roasted Cherry Tomato and Ricotta Pasta Salad
- Ricotta Omelet With Swiss Chard
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