Where to Get Ricotta Cheese?
Ricotta cheese is widely available, but quality varies greatly. The best ricotta, characterized by its fresh, creamy flavor and texture, can be found at specialty cheese shops, Italian delis, and farmers’ markets, while reliable, convenient options are available in most supermarkets.
Understanding Ricotta: A Culinary Staple
Ricotta, meaning “re-cooked” in Italian, is a versatile cheese used in sweet and savory dishes worldwide. From lasagna and cannoli to creamy sauces and fluffy pancakes, its mild flavor makes it a blank canvas for culinary creativity. Understanding its origins and production methods helps appreciate the nuances that separate a truly exceptional ricotta from a standard supermarket variety.
The Ricotta-Making Process: A Primer
True ricotta isn’t actually made from milk, but from the whey leftover after making other cheeses like mozzarella or provolone. This whey is heated (re-cooked!), and the proteins coagulate, forming the characteristic curds. However, some modern ricotta is made directly from whole milk, or a combination of milk and whey.
- Traditional Whey Ricotta: Whey is heated until the proteins coagulate. Salt and sometimes acid (like lemon juice or vinegar) are added to aid coagulation.
- Whole Milk Ricotta: Whole milk is heated and acidified, causing the proteins to coagulate. This results in a slightly richer and creamier texture.
Factors Affecting Ricotta Quality
The quality of ricotta is influenced by several key factors:
- Source of the Milk/Whey: The type and quality of the milk or whey used are paramount. Cow, sheep, goat, and buffalo milk each impart distinct flavors. Fresh, high-quality milk leads to superior ricotta.
- Production Method: The gentler the process, the better. Overheating can result in a dry, grainy texture.
- Freshness: Ricotta is best consumed soon after it’s made. Look for production or “sell by” dates to ensure freshness.
- Drainage: Properly drained ricotta will have a smooth, creamy consistency without excess water.
Where to Find the Best Ricotta
Let’s explore the best places to source this versatile cheese:
- Specialty Cheese Shops: These shops prioritize quality and often carry artisanal, small-batch ricotta. Expect to pay more, but the flavor and texture are usually exceptional. They often source from local farms.
- Italian Delis: Authentic Italian delis frequently make their own ricotta fresh daily. This is a fantastic option for guaranteed freshness and traditional flavor.
- Farmers’ Markets: Local farmers often produce and sell their own ricotta, using fresh, local milk. This is a great way to support local businesses and enjoy a truly fresh product.
- Supermarkets: Supermarkets offer the most convenient and widely available option. Look for brands that emphasize freshness and use high-quality milk. Check the expiration dates carefully.
Differentiating Good Ricotta from Bad
Here’s a table to help you distinguish between high-quality and low-quality ricotta:
| Feature | High-Quality Ricotta | Low-Quality Ricotta |
|---|---|---|
| Texture | Smooth, creamy, slightly moist | Grainy, dry, watery |
| Flavor | Fresh, milky, slightly sweet | Bland, sour, or artificial |
| Appearance | Uniform white color | Yellowish tint, separation of whey |
| Ingredients | Milk/whey, salt (sometimes acid) | Additives, stabilizers, preservatives |
Storing Ricotta Properly
Proper storage is crucial for maintaining ricotta’s freshness and flavor.
- Refrigerate immediately after purchase.
- Store in its original container or an airtight container.
- Press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
- Use within 3-5 days of opening.
Common Mistakes to Avoid
- Buying old ricotta: Always check the expiration date.
- Storing ricotta improperly: Letting it sit at room temperature or failing to refrigerate promptly.
- Using watery ricotta without draining it: Drain excess whey before using in recipes, especially for baked goods. Place the ricotta in a cheesecloth-lined sieve over a bowl and let it drain in the refrigerator for at least 30 minutes, or even overnight.
Frequently Asked Questions
What is the difference between ricotta and ricotta salata?
Ricotta is a fresh, unaged cheese that is moist and creamy. Ricotta salata, on the other hand, is ricotta that has been pressed, salted, and aged, resulting in a firm, salty cheese that can be grated or crumbled.
Can I make ricotta at home?
Yes, making ricotta at home is relatively simple and allows you to control the quality of ingredients. You can use whole milk, heavy cream, and an acid like lemon juice or vinegar.
What are the best types of milk to use for homemade ricotta?
Whole milk generally produces the best results, yielding a richer and creamier ricotta. You can also use a combination of whole milk and heavy cream. Goat’s milk creates a tangier flavor.
Is ricotta cheese healthy?
Ricotta is a good source of protein and calcium. However, its fat content can vary depending on whether it’s made from whole milk or part-skim milk. Check the nutritional information on the label.
Can I freeze ricotta cheese?
Freezing ricotta can alter its texture, making it somewhat grainy. However, it can be done if necessary, especially for use in cooked dishes like lasagna. Drain off excess whey before freezing.
What is “basket ricotta”?
Basket ricotta refers to ricotta that is drained in a traditional basket, leaving distinctive ridges on its surface. This doesn’t necessarily indicate superior quality, but rather a specific production method.
What are some good substitutes for ricotta cheese?
Cottage cheese (drained) can be a decent substitute in some recipes, although its flavor and texture are different. Mascarpone cheese is a richer, creamier option.
Why is my ricotta watery?
Watery ricotta may be due to insufficient drainage during the production process or improper storage. Always drain excess whey before using.
What is the best way to drain ricotta cheese?
Line a sieve or colander with cheesecloth. Place the ricotta in the lined sieve and let it drain in the refrigerator for at least 30 minutes, or longer for a drier consistency.
Can I use ricotta cheese in baking?
Yes, ricotta is excellent in baking. It adds moisture and tenderness to cakes, cookies, and other baked goods. Drain it well before using to prevent a soggy result.
Is there a difference between Italian and American ricotta?
The biggest difference lies in freshness and production methods. Authentic Italian ricotta often utilizes whey and prioritizes freshness, while American ricotta may be made directly from milk and contain additives.
How do I know if ricotta cheese has gone bad?
Signs of spoilage include a sour smell, a slimy texture, and mold growth. If you notice any of these, discard the ricotta immediately.