Ricotta is a soft Italian cheese made from the whey left over after making other cheeses such as mozzarella or provolone. It has a creamy texture and mild, sweet flavor that makes it popular for cooking and baking. But how does ricotta behave when exposed to heat? Does ricotta melt when cooked or baked like other cheeses such as mozzarella and cheddar?
The Short Answer
Yes, ricotta does melt when heated, but not in the same way as most other cheeses. When cooked or baked, ricotta becomes very soft, creamy, and spreadable. However, it does not completely liquefy into a smooth, homogenous sauce the way cheeses like mozzarella do. This is because ricotta has a different protein and fat structure that causes it to break down and separate when melted. So ricotta will soften, get creamy, and meld into other ingredients, but retain a bit more texture than a fully melted cheese.
The Composition of Ricotta
To understand why ricotta behaves differently when heated, it helps to look at its composition. All cheese is made by coagulating milk proteins (casein) with enzymes or acid. This separates the milk solids, including fat, from the liquid whey. Cheese curds are then drained and shaped to make various cheese varieties. The key difference with ricotta is that it’s made by coagulating the proteins left over in whey from other cheesemaking. This results in a very soft, moist curd that is high in moisture and low in casein compared to other cheeses.
Here is a nutritional comparison of ricotta and mozzarella per 100g serving:
| Cheese | Calories | Fat | Protein | Carbs | Moisture |
|---|---|---|---|---|---|
| Ricotta | 174 | 11g | 8.7g | 3.9g | 72% |
| Mozzarella | 280 | 22g | 21.4g | 2.9g | 52% |
As you can see, ricotta is lower in fat and protein but significantly higher in moisture compared to mozzarella. The high moisture and low protein content impacts how the cheese melts.
How Cheeses Melt
For cheese to melt smoothly, the fat and proteins need to fully liquefy and blend together. Moisture is released as the cheese heats up. The fat melts into oil, while the proteins unfold from their structure and link together into a fluid network. This allows the fat, moisture, and proteins in molten cheese to blend into a smooth, uniform liquid. High fat cheeses like mozzarella easily reach this state when melted.
Ricotta has less protein networks to break down when heated. This means the fat and moisture stay separated rather than blending together. The proteins and fats don’t interact as readily as in other cheeses. So instead of melting uniformly, ricotta simply softens into a creamy, mushy consistency. The texture remains a bit grainy rather than becoming a smooth liquid. Some whey may also be released as the curd pieces break down.
How to Melt Ricotta
Even though ricotta won’t melt smoothly like mozzarella, you can still make it melt more by adjusting a few factors:
Moisture Content
Use a drier, firm style of ricotta rather than soft or spoonable varieties. The lower moisture content helps the cheese melt more evenly. Look for ricotta described as aged, firm, baked, or for grating to get a drier texture.
Fat Content
Full fat or whole milk ricotta will melt more than part skim or low fat. The higher fat content carries more of the flavor and helps the cheese spread smoothly.
Heat Level
Cook ricotta at a high enough temperature to thoroughly warm through the curds. Baking above 350°F or gently simmering in a sauce helps soften the texture. Low heat may make the cheese grainy.
Mix with Other Cheeses
Blend ricotta with mozzarella, cheddar, Parmesan or other melting cheeses. Their smooth melt combined with ricotta’s moisture makes a creamy, ideal melting texture.
Combine with Liquids
Mixing ricotta with milk, cream, tomato sauce, pesto or other liquids lets the liquid bind to the cheese curds for a smoother melt.
Dishes That Melt Ricotta
Ricotta works wonderfully in many baked dishes and hot sauces. The cheese softens into strings and pockets of meltiness that add richness. Here are some classic examples of melted ricotta:
Lasagna
Cheesy, saucy lasagna is a perfect vehicle for melted ricotta. The moisture helps prevent dryness while the ricotta filling gets wonderfully soft between the layers.
Stuffed Shells/Manicotti
Spooning ricotta into a pasta shell or tube lets it bake inside a cozy package. The filling warms until creamy and luscious.
Pizza
Drizzling ricotta over pizza or mixing it into the other cheeses helps add an extra creamy, melty factor. The high oven heat fully softens the ricotta into the bubbly, melted topping.
Calzones and Stromboli
Encased in a warm, tender dough, ricotta makes the ideal filling for these Italian stuffed breads. It melts into strands and pools of richness within the baked dough.
Cannoli Cream
Classic cannoli filling combines ricotta, sugar, and flavorings to make a sweet, rich ricotta cream. The creamy cheese softens even more when piped into the fried cannoli shells.
Ricotta Gnocchi
Fresh gnocchi made with ricotta transform into pillowy soft dumplings when boiled or sauteed. The hot water or pan causes the cheesy nuggets to turn tender.
Ricotta Sauces
Smooth, creamy ricotta sauces can be made by gently cooking the cheese into warm milk, cream, tomatoes, or pesto until the cheese softens and blends.
Tips for Cooking with Melted Ricotta
Follow these tips to get great results when cooking with melted ricotta:
- Use high heat like baking, grilling or simmering to fully melt the cheese.
- Stir often to help the cheese break down evenly.
- Prevent excess browning or burning by covering dishes with foil if needed.
- Look for small pools of melted ricotta throughout rather than relying on it to become completely uniform.
- Add liquids to help carry the flavor and create a smooth texture.
- Mix ricotta with other cheeses to improve meltability.
- Allow cooked ricotta dishes to rest before serving so the cheese can fully set.
Conclusion
Although ricotta has a different cheesemaking process that keeps it from becoming fully liquid when melted, it can still add great creamy richness to cooked and baked dishes. When heated, ricotta transforms into a lush, soft cheese with pockets of meltiness throughout. With its mild flavor and tendency to melt into satisfying strands and globs, ricotta brings unique appeal to lasagna, gnocchi, pizza, cannoli, and many other iconic Italian dishes.