Ricotta

Ricotta is a soft, fresh Italian cheese. The name means "cooked again", because it was first made by reheating the whey left over from making other cheeses until the last proteins formed small curds. Most ricotta sold today is made from whole milk or a mix of milk and whey. It is white, moist and lightly grainy, with a mild, milky, slightly sweet taste.

How to do it

To make about 250 g (1 cup) at home:

1. Heat 1 liter (4 cups) of whole milk with ½ teaspoon salt to about 85°C (185°F), just before it boils. Stir now and then so it does not catch.
2. Take it off the heat and stir in 3 tablespoons of lemon juice or white vinegar. Stir once or twice only.
3. Leave it for 10 minutes. Curds will separate from a thin, yellow-green whey.
4. Spoon the curds into a sieve lined with cheesecloth and drain for 10 minutes for soft ricotta, or up to an hour for firm.

How to use it

• Fill lasagna, cannelloni, ravioli and stuffed shells, mixed with egg, Parmesan and herbs.
• Make ricotta gnocchi, light pancakes or cheesecake.
• Spread it on toast with honey, or spoon it onto pizza and pasta just before serving.

For fillings, drain bought ricotta in a lined sieve in the fridge for a few hours or overnight, or it can make pasta soggy.

Substitutes

• Cottage cheese, blended briefly or pushed through a sieve. It is saltier and wetter.
• In Sweden, kesella or kvarg. They are smoother and tangier, but work in fillings and cakes.
• Mascarpone for desserts, though it is much richer.

How to store it

Keep it in the fridge and use an opened tub within 3 to 5 days. Throw it out if it smells sour, turns yellow or has a slimy surface. Ricotta can be frozen for cooking, but it becomes grainier when thawed.

Common mistakes

• Using it straight from the tub in fillings. The extra water seeps out in the oven.
• Boiling the milk hard when making it. The curds turn tough and rubbery.