part-skim ricotta cheese

Part-skim ricotta is a fresh, whey-based cheese produced by heating the whey byproduct from the manufacture of other cheeses (traditionally those made from cow's milk) to a temperature between 90–105°C, causing milk proteins to coagulate and rise to the surface, where they are collected and drained. The result is a soft, moist, granular cheese with mild, slightly sweet flavor. "Part-skim" indicates that the ricotta is made from whey with reduced fat content (typically 8–10% fat by weight, compared to whole-milk ricotta's 15%), achieved by using whey from lower-fat cheese production or by removing some cream before processing. The name derives from the Italian ricotta, meaning "recooked," referencing the heating process. Traditional ricotta originated in Italy, particularly in southern regions, though modern production is now widespread across North America and Europe.

Part-skim ricotta has a smooth, creamy texture with small curds and a high moisture content (approximately 65–75%), distinguishing it from firmer pressed cheeses. The flavor is delicate and slightly lactose-sweet, with minimal saltiness unless salt is added during or after production.

Part-skim ricotta is widely used in Italian cuisine as both a savory and sweet ingredient. It serves as a base for pasta fillings (ravioli, tortellini, manicotti), layered in lasagna, and combined with spinach for filling preparations. In desserts, it is commonly used in cannoli, cheesecake, and tiramisu, where its mild flavor and creamy texture provide richness without overwhelming other ingredients. The reduced fat content makes it a lighter alternative to whole-milk ricotta in both savory and sweet applications. It can be whipped for use as a spread, mixed into risotto for creaminess, or served fresh with honey and fruit. Part-skim ricotta works well in baked applications, where its moisture content is particularly valuable for maintaining texture in cakes and pastries.