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An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.

  • 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.

     

    —Melinda Page

    Real Simple Ricotta Recipes:

    See all Ricotta recipes »

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