This article was originally published in April 2015
Incredibly versatile and delightfully creamy, ricotta easily can be made at home, in less than an hour. The fresh, delicate cheese adds depth and pizzazz to a variety of dishes, whether you mix it into a dip, sauce or spread, or incorporate it into everything from breakfast to dessert.
Traditionally, ricotta is crafted from whey, which is a byproduct of cheese made from ewe’s milk. Our simple variation uses whole milk instead of whey; it’s faster and yields more cheese.
Tasty ways to use ricotta
Planning a weekend brunch? Make our recipe for Pain Perdu with Honey-Lemon Ricotta. You also can spread fresh ricotta onto toast and drizzle with a little jam or honey, or fold it into scrambled eggs for an extra light and fluffy dish.
And don’t forget the leftover whey! It’s great in baked goods and bread dough (instead of water), a bright addition to soups and stocks, and an extra protein boost blended into smoothies. It also can be used for lacto-fermentation (think sauerkraut).