home or Register

Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
more about lidia ›

Pizza Margherita with Fresh Tomatoes and Sliced Mozzarella
In the cantine or kitchens of Naples, you're li...
see all
lidia's recipes ›

Lidias In the Kitchen Tip - Garlic

see all lidia's videos ›

see all of lidia's photos ›

Ricotta Cheese
Ricotta literally means re-cooked in Italian. It is a soft-curd fresh cheese, made from whey that is l...
see previous tips ›
see next tips ›

Lidia’s Upcoming Tour Schedule
I am so excited to be on a book tour this fall for my upcoming book Lidia’s Mastering the Art of Italian Cuisine which will...
Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
Milano Expo 2015
Lidia will be back at the Milano Expo for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›

Sign up now for access to
recipes, tips, and more!

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you

Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.

Forgot password?
Not a member? Join now!
April 27, 2015
Ricotta Cheese

Ricotta literally means re-cooked in Italian. It is a soft-curd fresh cheese, made from whey that is left over after hard cheese has been made. To make hard and semi hard cheeses, rennet is added to warm milk, causing it to separate into curds and whey. The curds are then drained and aged resulting in all kinds of cheeses, depending on how they are handled. To make ricotta, some whole milk is added to the remaining whey and the mixture is brought to a boil or ricotta, a second round of curds forms. These ricotta curds, which contain less fat and are softer and wetter than the first round, are lifted from the whey and set in a basket to drain. Large curds, similar to the ones found in cottage cheese, are favored when it comes to ricotta cheese. In Italy, ricotta is eaten the same day it is made, “as is”. When I was young we used to eat it still warm, spread on a slice of country bread and drizzled with honey. Ricotta is delicious and versatile ingredient giving its flavor to both savory and sweet dishes. It is used as a filling for stuffed pastas, used in baked pastas, and it even makes a wonderful dessert like in cheesecakes. Today, you can buy ricotta in most local grocery stores as well as in many specialty markets or cheese shops