Ricotta and Italian ricotta may sound like the same thing, but there are some key differences between these two types of cheese. In this article, we’ll take a close look at how ricotta and Italian ricotta are made, how they taste, their textures, fat content, uses, and any other important distinguishing factors.
How Ricotta is Made
Traditional ricotta is made from the whey left over after making cheeses like mozzarella or provolone. The whey is heated and acidified, which causes the remaining proteins to coagulate into soft curds. These curds are then collected, drained, and pressed to make ricotta.
Here is a quick summary of how traditional ricotta is made:
- Whey is collected during the making of other cheeses
- The whey is heated and acidified, usually with an acid like vinegar or lemon juice
- The heat and acid cause the proteins in the whey to coagulate into curds
- The curds are collected by draining off the excess whey
- The curds are lightly pressed to form the fresh cheese
This process results in a fresh, creamy cheese that is rich in whey proteins. True ricotta has a very high moisture content, which gives it a soft, spreadable texture.
How Italian Ricotta is Made
Italian ricotta is made using a similar process, but with a few key differences. Instead of being made from leftover whey, Italian ricotta is made directly from milk. The milk, usually sheep, cow, goat or Italian water buffalo milk, is heated and acidified to coagulate the proteins.
Here is an overview of how Italian ricotta is made:
- Whole milk is used, rather than whey
- The milk is heated and acidified to coagulate proteins
- Coagulated curds are separated from the whey
- Curds are collected in cheesecloth and allowed to drain
- The cheesecloth is then hung for several hours to drain further
Using whole milk rather than whey results in a richer, creamier ricotta with a more pronounced milk flavor. The extra draining time also gives Italian ricotta a drier, crumbly texture.
Taste and Texture
The different production methods impact the taste and texture of ricotta versus Italian ricotta:
| Ricotta | Italian Ricotta |
|---|---|
| Fresh, mild flavor | Rich, sweet, milky flavor |
| Soft, creamy, moist texture | Drier, grainier, crumbly texture |
| Spreadable consistency | Crumbles easily |
The differences come down to ricotta being made from whey, while Italian ricotta comes from whole milk. Whey has a more subtle flavor, so ricotta is milder. The whole milk gives Italian ricotta a richer, milky taste.
Ricotta’s high moisture content provides a creamier, spoonable texture. Italian ricotta has more drainage during production, removing more moisture. This results in a drier, crumbly texture that falls apart easily.
Fat Content
Depending on the milk used and production method, ricotta and Italian ricotta can vary in fat content:
| Ricotta | Italian Ricotta |
|---|---|
| 5-10% fat typically | 10-20% fat, though some is higher |
Ricotta is made from whey, which contains the watery components of milk but little fat. This results in a lower fat cheese, usually around 5-10% fat depending on the milk used.
Italian ricotta is made from whole milk, preserving all the fat. Most Italian ricotta contains 10-20% milk fat. Varieties made from sheep or water buffalo milk can be even higher.
The higher fat content contributes to Italian ricotta’s richer taste and silkier texture.
Common Uses
Due to their different characteristics, ricotta and Italian ricotta are best suited to different culinary applications:
| Ricotta | Italian Ricotta |
|---|---|
| Lasagna filling | Salads |
| Cheesecake | Bruschetta |
| Dips | Gnocchi |
| Spreads | Tiramisu |
| Canoli filling | Panini filling |
Ricotta’s soft, creamy texture makes it ideal for dips, spreads, cheesecake, lasagna, and cannoli filling.
The drier crumble of Italian ricotta holds up better in gnocchi dough, on bruschetta, and in salads. Its rich flavor also shines through in tiramisu and panini.
Key Differences
To quickly recap the main differences:
- Ingredients: Ricotta is made from whey, Italian ricotta from whole milk
- Texture: Ricotta is creamy and spreadable, Italian ricotta is crumbly and drier
- Flavor: Ricotta is mild, Italian ricotta is sweet and milky
- Fat content: Ricotta is lower in fat, Italian ricotta is richer
- Best uses: Ricotta works well in dips and spreads, Italian ricotta is better for standalone use
Finding True Italian Ricotta
When shopping for ricotta, look for keywords like “Italian-style” or “whole milk” to find a true Italian ricotta. Authentic Italian imports also guarantee you’ll get the real thing.
Avoid products only labeled as “ricotta”. These are likely traditional ricotta made from whey. If the label doesn’t specify it’s Italian-style or made from whole milk, it’s not true Italian ricotta.
The ingredients list can also help identify Italian ricotta. Quality whole milk varieties will list milk or cream as the first ingredient. Whey or modified milk ingredients indicate traditional whey-based ricotta instead.
Tips for Finding Italian Ricotta
- Look for the terms “Italian-style” or “whole milk” ricotta
- Check for authentic imported Italian brands
- Read the ingredients – milk or cream should be first
- Avoid products only labeled as “ricotta”
Homemade Variations
Making either style of ricotta at home gives you full control over the ingredients and process. Here’s a quick look at homemade options:
Homemade Ricotta
Ingredients: Whey, milk, cream, salt, acid like lemon juice or vinegar
Method: Heat whey, milk and cream over medium heat. Add a coagulating acid and stir until curds form. Drain and collect curds in cheesecloth.
Homemade Italian Ricotta
Ingredients: Whole milk, heavy cream, salt
Method: Heat milk and cream over medium heat. Add coagulating acid and stir until curds form. Drain curds very well in cheesecloth.
The beauty of homemade is controlling the quality of ingredients and achieving your desired texture and flavor.
In Closing
Ricotta and Italian ricotta have their differences, but both have their place in sweet and savory dishes. Keep ricotta’s creamy properties in mind for dips and cheesecake. And take advantage of crumbly Italian ricotta on bruschetta or in gnocchi.
Whichever you choose, look for quality ingredients and taste the difference that whole milk varieties offer. Buon appetito!