Ricotta cheese is often compared to cottage cheese. It is In fact a by-product of cheese-making, as it is made from whey that has separated from the curd. Ricotta, Italian for “recooked,” can be an ingredient of cheesecakes, puddings and other desserts, as well as salads and pasta dishes. It may be made from the milk of cows, goats, sheep or even water buffalo. Some cooks prefer to make their own ricotta by cooking whole milk with vinegar or citric acid.

Things You'll Need

Put the ricotta in a mixing bowl.

Add sweetener to taste. You might want to start with 1 part sweetener to 12 parts ricotta. For example, to 12 oz. ricotta, you would add 1 oz. (2 tbsp.) of raw, granulated or confectioners’ sugar. Mix until combined. Taste the mixture and add more sweetener if you prefer.

Add flavoring such as vanilla or almond extract if you like. Spices such as cinnamon, nutmeg or cloves, and flavorings such as lemon or orange zest can be delightful additions to sweetened ricotta.

Spoon over desserts or berries, use as a spread or eat as is.


  • Some sugar alternatives, such as honey and agave nectar, are sweeter per ounce than white sugar, so taste test as you add them to avoid oversweetening.

  • For a looser consistency, add 1 tbsp. cream to the mixture for every cup of ricotta.