Straining ricotta is a simple process that can greatly improve the texture and flavor of the cheese. Ricotta is a fresh, soft cheese that is made from the whey left over from making other cheeses, such as mozzarella or provolone. When ricotta is first made, it is very wet and has a loose, grainy texture. Straining the ricotta removes excess whey, resulting in a cheese that is firmer, smoother, and creamier.
There are many benefits to straining ricotta. Strained ricotta has a better flavor than unstrained ricotta. It is also less likely to clump or curdle when it is cooked. Strained ricotta can be used in a variety of dishes, including lasagna, ravioli, and cheesecake. It can also be used as a spread or dip.
