What is ricotta, how does it differ from curd cheese and how do we use it?
Ricotta is one of the most misunderstood dairy products in Hungarian kitchens. Many substitute it with curd cheese, even though the two are made from different milk, using different methods, and for different purposes. We will show you what lies behind this white cream and how to get the most out of it, from morning toast to Sunday lasagna.
What lies behind the white cream?
When an Italian recipe calls for ricotta, it's not about an extravagant delicacy, but one of the simplest types of cheese ever invented. It's worth knowing what it's made of and how it's made before it lands in your basket.
Ricotta gets its name from its method of preparation; in Italian, it means 'recooked'. It is cooked again at a high temperature from the whey left over after cheesemaking, which causes the remaining proteins to coagulate into fine, fluffy curds. This is fundamentally different from classic cheesemaking, where milk is curdled with rennet. Therefore, ricotta is technically not even cheese in the strict sense of the word, but a whey product, although you will always find it among the cheeses on supermarket shelves.
The result is a creamy, slightly sweet, barely salty texture that is delicious eaten on its own with a spoon, but is also the best friend of any flavoring. Since its fat content is much lower than that of an aged hard cheese, it remains a light choice even if someone is watching their calorie intake. Traditional Italian ricotta can be made from cow's milk, sheep's milk, or even buffalo milk, which accounts for the subtle differences in flavor among the products available in stores.
The Miil Ricotta brings exactly this experience home, spoonful by spoonful. A smooth, creamy texture and a neutral base flavor that is the perfect canvas for any seasoning.
Ricotta or curd cheese? They are not the same
In Hungarian cuisine, it is a common habit that when a recipe calls for creamy white cheese, our hand automatically reaches for curd cheese. In the case of ricotta, this reflex sometimes works, but other times it ruins the whole dish.
Curd cheese, and its relative, cottage cheese, are made by lactic acid fermentation; the proteins in the milk coagulate as a result of fermentation, and then the whey is strained. This yields a lumpier, more acidic, denser product that contains much more protein. Ricotta, on the other hand, as mentioned above, is made from whey using heat treatment, making it softer, sweeter, and lighter in texture.
This difference can also be tasted on the plate. In a baked pasta dish, curd cheese gives a bolder, more acidic flavor, while ricotta provides a creamier, more subtle background that allows the spices and sauce to shine. In sweet bakes, curd cheese results in a moister, denser texture, whereas ricotta gives a lighter, almost cloud-like consistency—just think of the classic Italian cheesecake.
Savory adventure: pasta and baked dishes
This is where ricotta truly shows what it can do. Most savory Italian dishes rely on this creamy ingredient, and with a few tricks, you can elevate your dinner to restaurant quality in minutes.
Its most famous role is as a filling. In cannelloni, ravioli, or classic lasagna, ricotta mixed with parmesan, a pinch of nutmeg, and fresh spinach provides a creamy layer alongside the tomato or béchamel sauce. Since it doesn't release as much moisture as curd cheese, the pasta doesn't get soggy during baking, and the layers hold their shape beautifully.
For baked pasta, it's enough to loosen the ricotta with a fork, season it with salt, pepper, and a little grated parmesan, then layer it between the pasta sheets. If you want extra creaminess, mix in a spoonful of cream or an egg, which helps bind the layer during baking.
It also performs wonderfully on pizza; dolloped onto the tomato base and baked with cheese and vegetables, it creates creamy pockets that no other cheese can replicate. Spread on bread and drizzled with a little olive oil and herbs, it makes a quick appetizer or a speedy dinner in no time.
60 min
Sweet mornings and desserts
Ricotta is not just the star of savory dishes. Thanks to its mild, slightly sweet base flavor, it is also right at home in the world of breakfasts and desserts, offering a much lighter feel than classic mascarpone or buttercream.
The easiest way is whipped ricotta toast: ricotta mixed until smooth with a fork or, even better, a hand blender, a pinch of salt, a drizzle of honey or maple syrup, spread on bread, and topped with fresh fruit or herbs. In five minutes, you have a breakfast that truly keeps you full.
Mixed into pancake batter, ricotta results in an incredibly fluffy texture because it adds less liquid compared to the classic milk-based version, while providing extra protein. In desserts like Italian cheesecake or cannoli filling, ricotta is usually strained to remove excess moisture, which gives it that characteristic, almost feather-light texture that dessert lovers adore.
If you want a quick sweetened version, simply mix a little powdered sugar, vanilla, and lemon zest into the ricotta. It makes a perfect filling for crepes, but it also stands on its own with a spoonful of jam.
