lb ricotta
Ricotta is a good source of protein and calcium, with moderate fat content (higher in whole-milk varieties) and contains beneficial probiotics when made with cultures. It is naturally low in lactose compared to other dairy products.
About
Ricotta is a fresh, whey-based cheese originating from Italy, traditionally made from the whey byproduct of hard cheese production (such as Pecorino or Parmigiano-Reggiano). The name derives from the Italian "ricotta," meaning "recooked," referring to the secondary heating process used to curdle the whey proteins. The cheese is soft, creamy, and grainy in texture with a mild, slightly sweet flavor and delicate milky notes. It typically has a white or pale yellow color and a loose, spreadable consistency when fresh.
Ricotta varies in richness depending on whether it is made from cow's milk whey, sheep's milk whey (ricotta di pecora), or a blend. Different regional Italian varieties exist, including Ricotta Romana (from Lazio), Ricotta Siciliana (from Sicily), and Ricotta di Bufala (made from water buffalo whey, richer and more luxurious). Commercially produced ricotta is often made directly from milk rather than whey for consistency and yield.
Culinary Uses
Ricotta is one of the most versatile cheeses in Mediterranean cooking, used in both sweet and savory applications. In Italian cuisine, it is a primary ingredient in cannoli filling, cheesecake (cassata), pasta dishes (notably ricotta-based ravioli and lasagna), and is often dolloped onto crostini or served with vegetables. Its mild flavor and creamy texture make it ideal for blending into smooth fillings, baking into desserts, and serving as a base for spreads. It is also used in savory contexts as a filling for manicotti, mixed into gnocchi, or stirred into pasta with herbs and olive oil. Beyond Italian cooking, ricotta appears in Mediterranean and contemporary cuisine as a component in salads, grain bowls, and as a toast topping.