Filling Part-skim Ricotta Cheese

Part-skim ricotta cheese is a fresh, soft, white cheese made from the whey left over from making other cheeses, like mozzarella or provolone. It is typically made from cow's milk, but can also be made from sheep, goat, or buffalo milk. The whey is heated, then acidified with an agent like vinegar or lemon juice, causing the proteins to coagulate and form curds.

Manufacturers use part-skim ricotta cheese for its mild, slightly sweet flavor and creamy texture. It adds richness and moisture to baked goods, pasta dishes, and desserts. It is commonly found in lasagna, stuffed shells, cannoli, and cheesecakes.

Ricotta cheese is a good source of protein and calcium. It is generally recognized as safe (GRAS) by the FDA for consumption. While specific health impacts are not typically attributed to ricotta cheese itself, it is a dairy product and its fat and sodium content can vary. JECFA and EFSA have evaluated many dairy products, but specific evaluations for ricotta cheese are not widely publicized.