ricotta cheese — strained
Rich in protein and calcium, with moderate fat content; provides B vitamins, particularly riboflavin, and beneficial probiotics in some preparations. Lower in lactose than many dairy products, making it more digestible for some individuals.
About
Ricotta cheese is a fresh Italian whey cheese produced from the liquid byproduct (whey) remaining after the production of other cheeses, particularly romano or mozzarella. The name derives from the Italian "ricotta," meaning "recooked," referring to the heating process used to separate curds from whey. Strained ricotta (sometimes labeled ricotta cotta or ricotta secca) is the result of draining excess moisture from fresh ricotta through cheesecloth or specialized strainers, yielding a thicker, denser consistency that resembles thick yogurt or cream cheese. This form contains less liquid than traditional ricotta, making it denser and more concentrated in flavor and texture. The cheese has a mild, slightly sweet flavor with subtle nutty undertones and a creamy mouthfeel.
Culinary Uses
Strained ricotta is valued in cooking for its thick, spreadable consistency and capability to hold shape. It serves as a primary filling ingredient in pasta dishes (cannelloni, ravioli, lasagna) and Italian desserts (tiramisu, panna cotta). In Italian and Mediterranean cuisines, it is used as a base for cheesecakes, mixed with honey and nuts for dessert preparations, or sweetened and whipped into cream for pastries. The denser texture of strained ricotta makes it particularly suitable for applications requiring stability without additional thickening agents, such as ricotta-based dips, frosting, or layered desserts. It can also be served simply with olive oil, salt, and herbs, or as a filling for savory pastries.