Why You Should Always Strain Store-Bought Ricotta Before Using It

Why you should remove excess moisture from store-bought ricotta

Straining store-bought ricotta is crucial for eliminating the cheese's naturally high moisture content, particularly with cow's milk varieties, which tend to be wetter and milder in flavor compared to those made from goat, sheep, or water buffalo milk—ingredients that are more regionally available in Italy but less common in the U.S. Most ricotta found in the United States is produced from a blend of cow's milk, whey, and some form of acid or enzyme, resulting in moist, airy curds.

Not all brands remove the same amount of liquid, leading to differences in texture and production methods. This is why straining your store-bought ricotta is essential for ensuring your recipe turns out perfectly. It can mean the difference between a soggy, unformed dish and one that holds its shape. Baked items like puff pastries, cupcakes, and cookies will particularly benefit from this straightforward step. Failing to strain could result in watery lasagna, limp focaccia, or a cheesecake and cannoli filling that turns soupy.

How to strain ricotta

You only need a few items to strain your store-bought ricotta: a bowl, a mesh strainer, some cheesecloth, and a heavy object that fits inside the bowl. It’s also helpful to have a spatula nearby.

Start by placing the strainer over the bowl and lining it with cheesecloth. Spoon the ricotta into the strainer, spreading it out evenly. If you're short on time, this is where your spatula comes in handy. You can gently stir and press the cheese with the spatula for about half an hour to extract as much liquid as possible. Alternatively, you can wrap the ricotta in the cheesecloth and squeeze gently, or spread it out and press it between layers of paper towels for quicker moisture removal.

If you have more time, it’s best to let the ricotta drain thoroughly. To do this, cover the cheese completely with the strainer and place a heavy object on top. You can leave the ricotta in the fridge to strain for anywhere from an hour to overnight. The longer it drains, the better it will hold up when you use it in delicious recipes like fluffy lemon ricotta pancakes and classic cheesy baked ziti.