Ricotta, whose name literally means "recooked," is made by reheating or re-boiling the watery whey left over when curds are removed. During this re-boiling process, tiny particles form, which are subsequently drained off and pressed into molds. Italian cheese makers prefer to use sheep's milk, which has proven to yield the tastiest and most flavorful ricotta. Creameries often enhance the whey by adding a bit of whole milk, whose quantity renders the ricotta either "whole" or "part-skim." Ricotta is naturally low in fat.

In the Kitchen
In cuisine, ricotta blends well with both savory and sweet aromas. Therefore, the cheese appears in combination with an array of other ingredients, and has acquired a variety of uses as a filling, stuffing, spread, and dessert auxiliary. Famous for its role in ravioli and lasagna, ricotta also fills its share of focaccia and traditional Italian pastries. Mixing ricotta with sugar, cream and vanilla creates the delicious filling used in cannoli, a deep fried Sicilian pastry. For a light appetizer, serve a dollup of ricotta alongside green salads or sliced vegetables. Ricotta can also stand alone, its soft texture contrasting well with fresh, crusty bread. When dusted with cinnamon, coffee or chocolate and drizzled with honey, the cheese is a culinary triumph in and of itself.

Storing
The desire to store this perishable delicacy has lead to the pressed, salted and dried variety of the cheese, known as ricotta salata . A milky-white hard cheese ideal for grating over pasta or shaving onto pizza, ricotta salata is sold in wheels, which are shaped like flattened volleyballs and decorated by a delicate basket-weave pattern.

In several regions of Southern Italy (Sardinia and Sicily in particular), a baked form of ricotta, ricotta infornata , is produced by placing a large lump of the soft cheese in the oven until it develops a brown, lightly charred crust. Occasionally, the cheese is baked so long that its inside becomes sandy brown in color.

Buying Tips
In Italy, ricotta is traditionally sold in straw baskets lined with paper. In cheese shops, it can also be purchased by weight and wrapped in parchment paper. When fresh, ricotta will be white, firm, and rather moist; however, a wet ricotta is far from desirable. To correct a watery consistency, drain the cheese in a cheese cloth for 30 minutes prior to use.

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