Ricotta Cheese

Preparation info

  • Yield:

    2 pounds

    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ricotta translates to “recooked” or “cooked again.” The name for this wonderful cooking cheese came about because it was originally (and still is, in many parts of Italy) made from the whey drained from cow’s, goat’s, or ewe’s milk after making other cheeses, such as mozzarella. Today, ricotta is most often made starting with whole or low-fat milk. In addition to numerous applications in the pastry kitchen, ricotta is used in savory dishes such as lasagna and ravioli. Ricotta is easy to mak